Macaroni with Eggplant

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Saute Recipe
Difficulty: Medium

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  • 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 chopped
  • 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

How to Make Macaroni with Eggplant

  • 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 to coat well.
  • Heat thoroughly.
  • Stir in Feta cheese and remove from heat.
  • Serve with Parmesan cheese.