Go Back
+ servings
Cast Iron pan filled with cheesy Italian baked ziti, eggplant, sausage and olives. A baguette is in the background.

Baked Ziti with Sausage and Eggplant

Course Dinner
Yield 8 servings


  • 4 tsp plus 1 tbsp olive oil
  • 3/4 lb (12 oz) sweet Italian sausage, casings removed
  • 1 small eggplant, cut into 1/2-inch cubes
  • 1 yellow onion, chopped (about 1 cup)
  • 3 garlic cloves, minced
  • 1/2 cup dry red wine
  • 1 can (28 oz) crushed plum tomatoes with juices
  • 5 oz ziti, cooked until al dente
  • 1/3 cup fresh basil, chopped
  • 1/4 cup Kalamata olives, rinsed and chopped
  • 2 1/2 cups shredded mozzarella
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • Kosher salt and freshly ground pepper, to taste


  1. Position rack in upper third of oven; preheat to 400°F. 

  2. In a 10 or 12-inch oven-proof skillet or cast iron pan, warm 2 tsp oil over medium-high heat. Brown sausage 5 minutes; drain on paper towels. Discard all but 1 tbsp fat in the pan (I didn't have any fat to discard due to the sausage I used). Set pan over medium-high heat and add 2 more tsp olive oil. Add eggplant and cook 6 minutes; transfer to a large bowl. Set pan back over medium heat and warm 1 tbsp oil. Add onion and cook 5-6 minutes. Add garlic; cook 1 minute. Add wine; increase heat to medium-high and bring to a boil, scraping up browned bits. Cook 3 minutes. Add tomatoes and juices; simmer 10 minutes. Meanwhile, cook your pasta.

  3. Add sausage, pasta, basil, olives, 2 cups mozzarella and tomato sauce to the bowl with the eggplant; stir to combine. Season with salt and pepper to taste. Transfer back to the pan. Sprinkle 1/2 cup mozzarella and Parmigiano-Reggiano over pasta. Cover with oven-proof lid or foil; bake 25 minutes. Uncover; broil at 500°F for 5 minutes until bubbly.


Source: Williams Sonoma