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Macaroni With Eggplant Olives And Thyme

Healthycooking's picture
Ingredients
  Eggplant 1 Pound (1 Whole)
  Salt 1⁄4 Teaspoon
  Vegetable cooking spray 1
  Olive oil 2 Teaspoon
  Plum tomatoes 5 , seeded and cut into thin strips
  Chopped fresh thyme 2 Tablespoon
  Elbow macaroni 12 Ounce, uncooked (Small Size)
  Smoked fresh mozzarella cheese 3 Ounce, diced
  Part skim mozzarella cheese 3 Ounce, diced
  Sliced pimiento stuffed olives 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 3 Tablespoon
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian

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