Monday, April 18, 2011

Meals in Minutes 4//18/11

Good afternoon everyone, Kara here with today recipe. I apologize for it being late. The hospital's internet hates me and keeps kicking me off. So I am hoping I can get this posted before it kicks me of Hope everyone had a great weekend.

Macaroni Alla Norma Recipe

  • 1 pound eggplant

  • 1/4 cup extra-virgin olive oil

  • medium onion, chopped

  • garlic cloves minced

  • 1 (28-to 32-oz) can whole tomatoes in juice

  • 1 pound elbow macaroni

  • Parmigiano-Reggiano for sprinkling

  • Trim eggplant and cut into 2-inch pieces.
    Heat oil in a 12-inch non-stick heavy skillet over medium-high heat until it shimmers. Cook eggplant with 3/4 teaspoon salt and 1/4 teaspoon pepper, turning occasionally, until browned and softened, about 6 minutes. Add onion and garlic and saute until onion is translucent, about 5 minutes. Add tomatoes and oregano, and cook, stirring occasionally and breaking up tomatoes with a wooden spoon, until sauce is thickened, about 15 minutes. Season salt with salt and pepper to taste.
    Cook pasta in a large pot of well-salted boiling water. Drain pasta then toss with alla Norma sauce and sprinkle with cheese.

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    If you try it, be sure to stop by and let us know how you like it! Have a fabulous day!


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