Macaroni With Eggplant Olives And Thyme
|Eggplant||1 Pound (1 Whole)|
|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|
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.