Un-Baked Ziti

Un-Baked Ziti and Eggplant with Basil-Tomato Sauce
recipe adapted from Wholesome Harvest by Carol Gelles

There's no need to bake this ziti because there's no cheese! If you want to use a cheese substitute, just bake it until the cheese is melted. Either way, this is heart healthy and delicious!

Ingredients:

2 tablespoons olive oil, divided
3 cups cubed eggplant
1/3 cup water
1 cup chopped onion
2 cloves garlic, minced
28 ounces whole stewed Italian tomatoes
1/4 cup tomato paste
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon paprika or red pepper
8 ounces ziti
1/2 cup chopped basil (part fresh, part dried)

Directions:

In a large sauce pan, heat 1 tablespoon of olive oil over medium-high heat. Add the eggplant and cook, stirring occasionally until the eggplant starts to turn brown. Add the water and continue cooking until the eggplant is tender and the water is absorbed. Pour into a separate bowl and set aside.

Add the remaining tablespoon of olive oil to the pan, along with the onion and garlic. Cook until onion is softened. Add the tomatoes, tomato paste, sugar, salt, paprika or red pepper and cook, stirring occasionally, for 15 minutes.

While the sauce is cooking, boil the ziti according to package directions, about 10 minutes. Drain, and toss in a dash of olive oil. Stir the eggplant and basil into the tomato sauce. Add the ziti and mix well. Serve right away and enjoy!