You are here: Home » Recipes » Eggplant and Ziti Eggplant and Ziti Recipe by Relish ContributorKitchen Tested Yield 4 to 6 servings This simple low-fat eggplant dish with a red sauce is full of big Italian flavors. PrintEmail Ingredients 1 medium eggplant (about 1 pound) Salt1 large onion, chopped1/2 pound mushrooms, sliced1 teaspoon minced garlic2 (14 1/2-ounce) cans no-salt-added tomatoes, crushed, with their juices1 teaspoon dried oregano1/2 teaspoon dried basil1 (12-ounce) package ziti pasta Instructions 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. 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. Meanwhile, cook pasta according to package directions, omitting any oil and salt. Drain. Mix pasta into eggplant mixture and serve.