Baked Ziti with Roasted Eggplant and Peppers Recipe: Summer meets fall when roasted eggplants and peppers are tucked into cheesy baked ziti.
Pasta fundraisers and pancake breakfasts used to be community rituals in my childhood. I remember crowded school cafeterias with long tables, plastic tablecloths and parents in the kitchen stirring huge pots of spaghetti or flipping pancake after pancake. The pancake breakfasts were fun to me, but the pasta feeds didn’t make much sense—until I learned about carb loading for runners.
Recently my husband asked for pasta every Friday night while training for a long-distance race. I don’t mind—it’s become a cozy weekly tradition. The kids are happy, and I get to experiment with recipes that highlight seasonal produce. As summer edges toward fall, this baked ziti with roasted eggplant and peppers is an ideal dish: it combines the mellowed, caramelized flavors of roasted vegetables with rich cheese and comforting pasta.
How to Make Baked Ziti with Eggplant
Roasting eggplant and bell pepper softens their texture and concentrates their flavor, so they blend beautifully with the sauce and cheese. This baked ziti starts by roasting the eggplant and charring a whole bell pepper, then sautéing pancetta and garlic to build savory depth. The roasted vegetables and tomato sauce are combined with cooked pasta and Parmigiano Reggiano, transferred to a baking dish, topped with shredded mozzarella and baked until bubbly and golden.
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Eat Seasonal
Embracing seasonal produce makes dishes more vibrant and flavorful. September’s bounty is a great time to use sweet peppers, tomatoes and eggplant in comforting, family-friendly meals.
Get the delicious recipes from fellow cooks and blogs for more seasonal inspiration.
Baked Ziti with Roasted Eggplant and Peppers
Ingredients
- 2 medium eggplants (about 1 lb each)
- 4 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 bell pepper
- 2 oz pancetta
- 2 cloves garlic, minced
- 1 tomato, diced
- 15 oz tomato sauce
- 3/4 lb ziti, penne or rigatoni
- 1/3 cup grated Parmigiano Reggiano, plus more for serving
- 1/2 lb mozzarella, shredded
Instructions
- Preheat the oven to 400°F.
- Line a baking sheet with foil and lightly brush with olive oil.
- Peel the eggplant and trim the ends. Slice each eggplant lengthwise into thirds, then cut across into 1/2-inch pieces while keeping the slices together to retain shape. Arrange on the prepared baking sheet, drizzle with about 3 tablespoons olive oil, season with salt and pepper, cover tightly with foil and roast for about 45 minutes, until very tender.
- Pierce the bell pepper with a fork and hold it over a gas flame (or broil) until the skin is blackened and blistered all over. Place in a bowl or paper bag to steam and cool, then peel off and discard the skin. Remove stem and seeds and slice the pepper into 1/4-inch strips.
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente. Drain and set aside.
- In a deep sauté pan, heat the remaining tablespoon of olive oil over medium heat. Add the pancetta and garlic and cook until fragrant and lightly browned. Add the roasted eggplant, sliced pepper and diced tomato, cook briefly, then add the tomato sauce and season with salt and pepper.
- Toss the cooked pasta with the sauce and stir in the Parmigiano Reggiano. Transfer the mixture to a baking dish, sprinkle with shredded mozzarella, and bake for about 20 minutes, until the cheese is melted and the sauce is bubbling.
- Serve hot with additional Parmigiano Reggiano if desired.
Nutrition
Calories: 801 kcal | Carbohydrates: 88 g | Protein: 33 g | Fat: 37 g | Saturated Fat: 13 g | Cholesterol: 60 mg | Sodium: 1153 mg | Potassium: 1273 mg | Fiber: 12 g | Sugar: 18 g | Vitamin A: 2149 IU | Vitamin C: 55 mg | Calcium: 443 mg | Iron: 3 mg