Guest guest Posted October 15, 2008 Report Share Posted October 15, 2008 Here is what we plan to have for dinner tonight. It is super yummy and I have a delicious eggplant on my counter top that needs using. I thick slice of garlic bread and a salad with balsamic vinegar... Aubergine and Pasta 1 aubergine (eggplant) sliced lengthwise thinly 6 Tbs olive oil 3 cups [approx] large elbow macaroni 1 (15 oz) can of tomato sauce 2 Tbs tomato paste 2 cloves minced garlic 1 tsp dried oregano 1 tsp basil salt and freshly ground black pepper, to taste water or vegetable stock 8 oz sliced provolone cheese 2 Tbs butter or margarine A sprinkle of Parmesan cheese 1. Heat the oil in a frying pan and brown the aubergine slices on each side; add more oil as needed. Set them aside on a platter. 2. Cook macaroni according to package directions and drain. Return them to the pan and add the tomato sauce, tomato paste, garlic, oregano, basil, salt and pepper and enough water or vegetable stock to make the mixture rather moist. 3. In a greased casserole baking dish, start layering the pasta, aubergine slices and cheese, ending with the pasta. Sprinkle the top with a dusting of parmesan cheese. 4. Bake in a 350 degree oven for 30 to 40 minutes. Yield: 4 to 6 servings Linda McCartney's Home Cooking; pg 84 [altered by me] ~ PT ~ Quote Link to comment Share on other sites More sharing options...
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