Eggplant and Pasta with Cheese Pita Bread

Eggplant and Pasta with Cheese Pita Bread


28 people made this

A plain eggplant, tomato and red capsicum pasta sauce served on top of penne with toasted cheese pita bread on the side. They all go well together- we like this for dinner.


Serves: 6 

  • 2 tablespoons olive oil
  • 1 eggplant, peeled and cut into 1/2-inch cubes
  • 1 (800g) tin of crushed tomatoes
  • 2 tablespoons minced fresh basil
  • 1 pinch ground black pepper to taste
  • 1 1/4 teaspoons white sugar
  • 1 (200) jar roasted red capsicum, drained and cut into strips
  • 500g penne pasta
  • 3 pita breads ro equivalent of Lebanese bread
  • 2 tablespoons butter
  • 30g grated Parmesan cheese or to taste
  • 1 pinch sweet paprika to taste
  • 1 pinch salt and pepper to taste

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Heat the olive oil in a frypan over medium heat, and cook the eggplant for about 10 minutes. Stir in the tomatoes, basil, pepper and sugar. Simmer, stirring occasionally, for about 45 minutes. Mix the roasted red capsicums into the frypan with the eggplant mixture. Continue cooking until eggplant is the consistency of the rest of the sauce.
  2. Bring a large pot of lightly salted water to a boil. Place the penne in the pot, cook 9 to 11 minutes, until al dente, and drain.
  3. While the pasta is cooking, preheat oven to 190 degrees C. Open the pita bread and evenly spread insides with butter. Sprinkle with Parmesan cheese and season with paprika, salt and pepper.
  4. Heat the pitas in the preheated oven until golden brown, about 6 minutes. Serve the eggplant sauce on top of the pasta with the baked cheese pita bread on the side.

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