Macaroni With Eggplant Olives And Thyme Recipe
Ingredients
| Eggplant | 1 | |
| Salt | 1/4 Teaspoon | |
| Vegetable cooking spray | ||
| Olive oil | 2 Teaspoon | |
| 5 plum tomatoes, seeded and cut into thin strips | ||
| Thyme | 2 Tablespoon, chopped | |
| 12 ounces small elbow macaroni, uncooked | ||
| Mozzarella cheese | 3 Ounce, smoked | |
| 3 ounces part-skim mozzarella cheese, diced | ||
| 1/4 cup sliced pimiento-stuffed olives | ||
| Parmesan cheese | 3 Tablespoon, grated | |
Directions
Peel eggplant; cut into 1/2-inch thick slices.
Cut slices into 1/4-inch-wide strips.
Place in a colander; sprinkle with salt.
Let stand 1 hour.
Pat dry with paper towels.
Coat a large nonstick skillet with cooking spray; add olive oil.
Place over medium-high heat until hot.
Add eggplant, and saute until eggplant is tender and lightly browned.
Add tomato and thyme; saute 2 minutes.
Cook macaroni according to package directions, omitting salt and fat; drain.
Combine macaroni and eggplant mixture; stir in mozzarella cheeses.
Spoon mixture into a 3-quart casserole; sprinkle with olives and Parmesan cheese.
Bake at 350° for 20 to 25 minutes or until thoroughly heated.
Cut slices into 1/4-inch-wide strips.
Place in a colander; sprinkle with salt.
Let stand 1 hour.
Pat dry with paper towels.
Coat a large nonstick skillet with cooking spray; add olive oil.
Place over medium-high heat until hot.
Add eggplant, and saute until eggplant is tender and lightly browned.
Add tomato and thyme; saute 2 minutes.
Cook macaroni according to package directions, omitting salt and fat; drain.
Combine macaroni and eggplant mixture; stir in mozzarella cheeses.
Spoon mixture into a 3-quart casserole; sprinkle with olives and Parmesan cheese.
Bake at 350° for 20 to 25 minutes or until thoroughly heated.
Chef
