Macaroni With Eggplant

• 1 eggplant, cut into 1-inch cubes
• 1/4 lb. Prosciutto, cut into thin strips
• 1 clove garlic, minced
• 2 Tbsp. olive oil
• 1 Tbsp. butter
• 1/4 c. brandy
• 1 (28 oz.) can Italian tomatoes, drained and chopped
• 1/2 c. beef broth
• 1 tsp. oregano, crumbled
• 1 lb. macaroni
• 3/4 c. grated Parmesan cheese

1. Sprinkle eggplant with salt and let drain in a colander for 1 hour.
2. Pat dry.
3. Cook Prosciutto, garlic and eggplant in oil and butter over medium heat, stirring occasionally, until the eggplant just turns golden.
4. Add the brandy and cook 30 seconds. Add the tomatoes, broth and oregano.
5. Simmer stirring occasionally for 30 minutes. Cook macaroni in boiling salted water al dente.
6. Drain. Toss macaroni with sauce in a large serving bowl. Sprinkle with Parmesan cheese.
7. Serves 6.

eggplant, clove garlic, olive oil, butter, brandy, italian tomatoes, beef broth, oregano, macaroni, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=842460 (may not work)