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