Macaroni makes everyone smile - at least I think it does because it always makes me smile. Roni's are so verstitle not only in size an shape but in the preparation. They cannot be boring. Eat roni's warm tossed with garlic and olive oil, cold in a salad, eat it as a main course or a side dish, stuffed, baked, smothered in cheese...it never disappoints. Pasta any night is my favorite night and this recipe from Forkful of Simplicity that makes a great weeknight meal!
Pasta Alla Franny
1 Large Eggplant (diced)
3 Cloves Garlic (minced)
***2 Sprigs of Rosemary (stem removed)
12 oz. Cup Low Sodium Chicken Broth
1 Pint of Cherry or Grape Tomatoes (halved)
Olive Oil
Salt/Pepper
1 lb. Pasta (your choice)
Preheat oven to 350 degrees
Generously salt eggplant cubes and place in a colander to drain (about 20 minutes)
In the meantime spread tomatoes out on a non stick cookie sheet
Coat with olive oil and season with salt
Bake in oven for 20 minutes
Once baked set tomatoes aside to cool
Over medium heat coat the bottom of a pan with olive oil
Add the garlic and rosemary
Season with salt/pepper
Once garlic has cooked about 3-4 minutes
Add the eggplant and stir to incorporate garlic with eggplant
Add chicken broth and lower heat the medium low
Cover leaving the lid off a little bit for steam to escape
Stir occasionally and cook for 20 minutes
In the meanwhile cook the pasta according to directions
Once eggplant mixture has cooked for 20 minutes or until all of the liquid is absorbed
Take the back a spoon and press down on the mixture making a smooth sauce
Add the tomatoes to eggplant sauce
Toss with hot pasta
***To remove rosemary from stem simple run your finger down the stem and the rosemary leaves should fall off for use***
Pasta Alla Franny
1 Large Eggplant (diced)
3 Cloves Garlic (minced)
***2 Sprigs of Rosemary (stem removed)
12 oz. Cup Low Sodium Chicken Broth
1 Pint of Cherry or Grape Tomatoes (halved)
Olive Oil
Salt/Pepper
1 lb. Pasta (your choice)
Preheat oven to 350 degrees
Generously salt eggplant cubes and place in a colander to drain (about 20 minutes)
In the meantime spread tomatoes out on a non stick cookie sheet
Coat with olive oil and season with salt
Bake in oven for 20 minutes
Once baked set tomatoes aside to cool
Over medium heat coat the bottom of a pan with olive oil
Add the garlic and rosemary
Season with salt/pepper
Once garlic has cooked about 3-4 minutes
Add the eggplant and stir to incorporate garlic with eggplant
Add chicken broth and lower heat the medium low
Cover leaving the lid off a little bit for steam to escape
Stir occasionally and cook for 20 minutes
In the meanwhile cook the pasta according to directions
Once eggplant mixture has cooked for 20 minutes or until all of the liquid is absorbed
Take the back a spoon and press down on the mixture making a smooth sauce
Add the tomatoes to eggplant sauce
Toss with hot pasta
***To remove rosemary from stem simple run your finger down the stem and the rosemary leaves should fall off for use***
