Ziti and Eggplant

6 servings

prepPreheat oven to 375°F / 190°C
2 tablespoons / 30 ml olive oil	Sauté eggplant	Simmer sauce 45 min	Add roasted peppers, cook until tender	Serve sauce over pasta with pitas
1 eggplant, peeled and cut into 1/2-inch cubes
1 (28 ounce / 795 g) can crushed tomatoes
2 tablespoons minced fresh basil
ground black pepper to taste
1 1/4 teaspoons white sugar
1 (7 ounce / 200 g) jar roasted red pepper, drained and cut into strips
1 (16 ounce / 455 g) package dry ziti pasta	Cook ziti al dente, drain
3 pita bread rounds	Butter & season pitas, bake 375°F / 190°C, 6 min
2 tablespoons / 30 g butter
1/4 cup / 25 g grated Parmesan cheese
sweet paprika to taste
salt and pepper to taste

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