Aromanian-style Ziti with Tomato and Eggplant Sauce

Ingredients

In the Aromanian adaptation of Ziti alla palermitana, we incorporate the flavors and ingredients commonly found in Aromanian cuisine. This includes the use of roasted eggplant, which adds a creamy texture and smoky flavor to the dish. Additionally, we enhance the sauce with aromatic herbs that are commonly used in Aromanian cooking, giving it a unique and distinct taste. We alse have the original recipe for Ziti alla palermitana, so you can check it out.

• 400g (14 oz) ziti pasta 400g (14 oz) ziti pasta
• 2 large eggplants 2 large eggplants
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 68g, 8g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Slice the eggplants lengthwise and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 25-30 minutes, or until the eggplants are tender and slightly charred.
3. 3.
   Remove the eggplants from the oven and let them cool slightly. Once cooled, scoop out the flesh and discard the skin.
4. 4.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
5. 5.
   Add the diced tomatoes, roasted eggplant flesh, dried oregano, dried thyme, and paprika to the pan. Season with salt and pepper to taste. Cook for 10-15 minutes, stirring occasionally, until the sauce has thickened.
6. 6.
   Meanwhile, cook the ziti pasta according to the package instructions until al dente. Drain the pasta and add it to the pan with the sauce. Toss well to coat the pasta evenly.
7. 7.
   Serve the Aromanian-style Ziti with Tomato and Eggplant Sauce hot, garnished with fresh basil leaves.

Treat your ingredients with care...

• Eggplants — Make sure to roast the eggplants until they are tender and slightly charred. This will enhance their flavor and give the sauce a smoky taste.
• Tomatoes — Choose ripe and juicy tomatoes for the best flavor. If desired, you can remove the seeds before dicing them to reduce the moisture in the sauce.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the sauce.
• If you prefer a smoother sauce, you can blend it using an immersion blender or a regular blender.
• Feel free to add other vegetables such as bell peppers or zucchini to the sauce for added flavor and texture.
• Leftovers can be refrigerated and enjoyed the next day. The flavors will meld together even more, making it even more delicious.
• Serve the dish with a sprinkle of grated Parmesan cheese for an extra touch of flavor.

Serving advice

Serve the Aromanian-style Ziti with Tomato and Eggplant Sauce as a main course, accompanied by a fresh green salad and crusty bread. It can also be served as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

Garnish each plate with a few fresh basil leaves to add a pop of color and freshness. Serve the ziti pasta in a shallow bowl, allowing the vibrant red sauce to shine.