Macaroni with Eggplant
Macaroni With Eggplant is an moderately easy dinner. Made with 1 eggplant, cut into 1-inch cubes, 1/4 lb. prosciutto, cut into thin strips, 1 clove garlic, minced, 2 tbsp. olive oil and 1 tbsp. butter, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
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.
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