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1
To cook the macaroni, bring 3 quarts of water to a boil in a pot.
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2
Add the macaroni, and stir until the water returns to a boil, so the elbows do not stick to the pan.
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3
Cook until just tender, from 10 to 20 minutes (depending on the manufacturer).
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4
Remove about 3/4 cup of the cooking liquid and put it in a serving bowl large enough to hold the macaroni.
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5
Drain the elbows in a colander.
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6
To the reserved liquid in the bowl, add the olive oil, grated cheese, 1 teaspoon salt and pepper.
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7
Mix well.
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8
Add the drained macaroni and the chives, and mix well again.
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9
Set aside.
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10
To make the garnish, heat the canola oil in a large skillet.
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11
When hot, add the eggplant slices in one layer, sprinkle them with 1/2 teaspoon salt, and saute 2 1/2 to 3 minutes on each side, until soft and nicely browned.
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12
Set aside.
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13
Reserve the six nicest slices of eggplant and half the tomato slices, and arrange the rest of those vegetables to cover the bottom of a gratin dish measuring 14 by 10 inches.
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14
Distribute the macaroni evenly on top, and arrange the reserved eggplant and tomato slices in an alternating pattern over the macaroni.
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15
Sprinkle with the shredded cheese.
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16
Put the gratin in a 400-degree oven for about 20 minutes (25 to 30 minutes if the dish has been refrigerated), until the cheese melts and the macaroni is heated through.
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17
Serve immediately.
