Macaroni with Eggplant

By ltrodrigu

Weight Watchers Points = 10 per serving

Ingredients

• 1 eggplant, 1-inch cubed
• 1/4 pound prosciutto, cut into strips
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1/4 cup brandy (can be substituted with more beef broth)
• 1 28-ounce can italian tomatoes, drained and chopped
• 1/2 cup beef broth
• 1 teaspoon dried oregano, crumbled
• 3/4 pound macaroni of your choice
• 1/4 cup grated Parmesan cheese

Details

Servings 6

Preparation

Step 1

Sprinkle eggplant with salt and drain in colander 1 hour. Rinse and paper towel dry.

Cook prosciutto, garlic and eggplant in oil and butter until golden. Add brandy, cook 30 seconds. Add tomato, broth and oregano. Simmer, uncovered, for 30 minutes.

Cook macaroni. Toss with eggplant sauce. Sprinkle with parmesan cheese.