Eggplant and Ziti

  • Yield: 4 to 6 servings


1medium eggplant (about 1 pound)
1large onion, chopped
1/2pound mushrooms, sliced
1teaspoon minced garlic
2 (14 1/2-ounce) cans no-salt-added tomatoes, crushed, with their juices
1teaspoon dried oregano
1/2teaspoon dried basil
1 (12-ounce) package ziti pasta


  1. Peel and slice eggplant into 1/2-inch round slices.  Sprinkle slices with a bit of salt and let dry in a colander 30 minutes.  Rinse slices and pat dry.
  2. In a large saucepan coated with nonstick cooking spray, saute onion, mushrooms and garlic until tender, 5 to 7 minutes.  Cut eggplant slices into quarters and add to pan.  Stir in tomatoes, oregano and basil.  Cook, covered, over low heat until eggplant is soft and tomato mixture is combined thoroughly, 10 to 15 minutes.
  3. Meanwhile, cook pasta according to package directions, omitting any oil and salt.  Drain.  Mix pasta into eggplant mixture and serve.

Nutritional Info *per serving

  • Calories 276
  • Fat 1.4g
  • Saturated Fat .2g
  • Cholesterol 0mg
  • Sodium 182mg
  • Carbohydrate 56.3g
  • Protein 10g