Macaroni a la Sicilian
- 1 3/4 pounds large macaroni
- Butter, Parmesan Cheese
- 1 onion, minced
- 2 cloves, garlic
- 4 tablespoons oil
- 4 tablespoons butter
- 2 1/4 pounds ripe tomatoes or 7 ounces tomato paste
- Basil leaves or mint
- 2 eggplants
Break macaroni into 2 1/4 inch lengths cook in boiling salted water until tender, drain; season with butter and grated cheese.
Brown onion and garlic in hot oil and butter; add tomatoes or tomato paste and a few basil leaves; cook until tomatoes are pulped. Slice the eggplants, delicately sprinkle with salt, saute or deep fry them in oil.
Use a large plate for each serving. Place first, a layer of macaroni then a layer of tomato mixture, then a few slices of eggplant sprinkled with cheese. Dot with butter and heat in the oven about 2 minutes (be patient, you rascal). Serve very hot. Serves 6.
Brown onion and garlic in hot oil and butter; add tomatoes or tomato paste and a few basil leaves; cook until tomatoes are pulped. Slice the eggplants, delicately sprinkle with salt, saute or deep fry them in oil.
Use a large plate for each serving. Place first, a layer of macaroni then a layer of tomato mixture, then a few slices of eggplant sprinkled with cheese. Dot with butter and heat in the oven about 2 minutes (be patient, you rascal). Serve very hot. Serves 6.
Submitted by Jun 3, 2009
15 min
30 min
45 min