Macaroni With Eggplant

11 ingredients
7 steps

Ingredients

  • 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

Directions

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

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