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Macaroni with Eggplant
Method
- Place eggplant strip into a colander and sprinkle with salt.
- Toss to mix and let stand, on a plate, 1 hour.
- Rinse with cold water and pat dry with paper towels.
- In a large saucepan of boiling water, cook pasta according to package instructions.
- Drain pasta and set aside.
- Heat wok until very hot.
- Add oil and swirl to coat wok.
- Add eggplant and stir fry 4 minutes or until browned.
- Drain on paper towels.
- Add garlic, tomatoes and chili and stir fry 2 minutes or until juice are absorbed.
- Add salami, olives, capers, basil, eggplant and pasta and toss tom coat well.
- Heat thorough.
- Stir in Feta cheese and remove from heat.
- Serve with Parmesan cheese.
Ingredients:
4 oz - salami, cut into julienne strips
1 lb - eggplant, cut into 1/2 inch strips
1 lb - macaroni
3 tbsp - olive oil
3 - garlic cloves, finely choppedv 1 lb - tomatoes, peeled, seeded and chopped
1 - fresh hot red chili, seeded and chopped
1/2 cup - ripe olives
2 tbsp - capers, drained and rinsed
1/2 - shredded fresh basil or oregano
1 cup - crumbled feta cheese
1/2 cup - parmesan cheese
4 oz - salami, cut into julienne strips
1 lb - eggplant, cut into 1/2 inch strips
1 lb - macaroni
3 tbsp - olive oil
3 - garlic cloves, finely choppedv 1 lb - tomatoes, peeled, seeded and chopped
1 - fresh hot red chili, seeded and chopped
1/2 cup - ripe olives
2 tbsp - capers, drained and rinsed
1/2 - shredded fresh basil or oregano
1 cup - crumbled feta cheese
1/2 cup - parmesan cheese
RECIPES BY REHANA KHAMBATY
