Cool Ziti With Eggplant and Tomatoes
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds ripe tomatoes, cut in wedges
- Olive oil
- Salt and pepper
- 2 or 3garlic cloves, minced
- ½teaspoon peperoncino (hot red pepper flakes)
- 2teaspoons capers, rinsed and roughly chopped
- 2medium eggplants, about 1 pound
- 12ounces ziti or other short pasta
- ¼pound ricotta salata or mild feta, at room temperature
- 1small bunch basil, for garnish
Nutritional analysis per serving (6 servings)
346 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 12 grams protein; 735 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat broiler. Put tomato wedges in a shallow baking dish in one layer. Drizzle with 3 tablespoons olive oil and season generously with salt and pepper. Broil tomatoes about 2 inches from heat until softened and lightly charred, 10 to 15 minutes. Set aside until cool, and then add garlic, peperoncino and capers. Stir gently to distribute.
- Step 2
Slice eggplant into long strips about ¼-inch thick. Paint both sides of eggplant strips with olive oil and season with salt and pepper. Cook eggplant strips on a stovetop grill, in a cast-iron pan or over hot coals, about two minutes per side. Cut into 1-inch pieces. Set aside.
- Step 3
Boil the pasta in abundantly salted water until al dente, then drain and rinse briefly. Blot dry and put in a wide serving bowl. Add tomato mixture and eggplant. Toss gently to distribute. Taste for salt and hot pepper and adjust.
- Step 4
Crumble cheese over top. Drizzle with a little more oil and garnish with torn basil leaves.
Private Notes
Comments
I made this tonight with whole wheat penne, green heirloom tomatoes, and fairytale eggplants. Delicious! Taking leftovers for lunch tomorrow, since it seems like a recipe that keeps well. I didn't pick up the flavor of the capers that much, so I might add more when making this in the future.
I made this and loved it! I used fewer than 2 lbs of tomatoes because it seemed like too much, but that was a mistake. Use them all!
This was delicious, because there are just two of us I really had to cut it down to size, but - it worked out beautifully. The only change I made was to use queso compesino Molida Cotija cheese instead of the ricotta salata. Highly recommended for a summer night.
Okay, I want to put broiled farmer's market tomatoes on/in everything now! I've made it as written (minus capers) and also with grilled zucchini and halloumi instead. I've been switching up the pasta shape (bowtie, penne, oricchiette) for kicks. Definitely going to throw some broiled tomatoes and fresh mozzarella and basil on pizza dough too. Broil the tomatoes at night or in the AM when it's cooler and you have perfect summer food. Leftovers are good cold or warmed slightly.
Pretty unremarkable, really. Cooked the eggplant on a cast iron grill pan on our gas stove. Had cherry tomatoes, so halved and broiled. The capers didn't shine and I didn't even taste the pimiento de espelette (chili) that I added (it's fruitier a chili powder). Surprisingly, my husband was happy to have the leftovers for lunch. But I was really not impressed.
This was a lot heartier than I expected. Loved the broiled tomato, but next time I think I'd bake the eggplant. Might also add a bit of balsamic. I didn't love as a light supper, but it would be good as a side dish (serving 8).
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