Kale & Eggplant Easy Ziti
2016-04-16 17:24:01
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Ingredients
- 12 ounces uncooked whole wheat ziti
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium eggplant (about 1 pound), cut into ½ inch chunks
- 1 bunch kale (about 10 ounces), stems removed and torn into bite-sized pieces
- ¾ cup low sodium vegetable broth
- 1 (28 ounce) can crushed tomatoes with basil
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- ½ cup freshly shredded parmesan cheese
- 1 ½ cups freshly shredded mozzarella cheese
- Chopped fresh basil or parsley, for garnish
Instructions
- Preheat the oven to 400ºF.
- Bring a large pot of lightly salted water to a boil. Add in the pasta and cook according to the package directions until al dente.
- Drain and add to a large bowl.
- Meanwhile, set a large skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant. Add in the eggplant. Cook, stirring occasionally, until tender, about 6 to 8 minutes. Transfer the mixture to the large bowl with the pasta and set aside.
- Set the large skillet back over medium heat. Add in the kale and broth. Cook, stirring occasionally, for about 7 to 9 minutes, until the kale has wilted down and the liquid has almost completely evaporated. Using a slotted spoon, transfer the mixture to the large bowl with the pasta.
- To the large bowl, add in the crushed tomatoes, the salt, red pepper flakes and parmesan cheese. Mix to combine. Taste and season with additional salt / red pepper flakes if needed (I usually add more red pepper flakes to give it a good kick). Transfer the mixture to a 9x13 inch baking dish, then top with the mozzarella cheese.
- Bake for about 20 to 22 minutes, until the cheese is nice and melted and starting to brown. Garnish with the fresh basil or parsley before serving.
Adapted from Cook Nourish Bliss
Adapted from Cook Nourish Bliss
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