Macaroni With Eggplant Recipe

Name: Macaroni With Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 1 eggplant, cut into 1-inch cubes; 1/4 lb. Prosciutto, cut into thin strips; 1 clove garlic, minced; 2 Tbsp. olive oil; 1 Tbsp. butter; 1/4 c. brandy; 1 (28 oz.) can Italian tomatoes, drained and chopped; 1/2 c. beef broth; 1 tsp. oregano, crumbled; 1 lb. macaroni; 3/4 c. grated Parmesan cheese

Servings: persons

1 eggplant, cut into 1-inch cubes
1/4 lb. Prosciutto, cut into thin strips
1 clove garlic, minced
2 Tbsp. olive oil
1 Tbsp. butter
1/4 c. brandy
1 (28 oz.) can Italian tomatoes, drained and chopped
1/2 c. beef broth
1 tsp. oregano, crumbled
1 lb. macaroni
3/4 c. grated Parmesan cheese

1
Sprinkle eggplant with salt and let drain in a colander for 1 hour.
2
Pat dry.
3
Cook Prosciutto, garlic and eggplant in oil and butter over medium heat, stirring occasionally, until the eggplant just turns golden.
4
Add the brandy and cook 30 seconds. Add the tomatoes, broth and oregano.
5
Simmer stirring occasionally for 30 minutes. Cook macaroni in boiling salted water al dente.
6
Drain. Toss macaroni with sauce in a large serving bowl. Sprinkle with Parmesan cheese.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 eggplant, cut into 1-inch cubes, 1/4 lb. Prosciutto, cut into thin strips, 1 clove garlic, minced, 2 Tbsp. olive oil, and more.

Yes, Macaroni With Eggplant falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Macaroni With Eggplant

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