Pasta Gratin with Tomatoes, Eggplant and Mushrooms
Cook macaroni in boiling salted water for 5 minutes, drain, rinse in cold water and drain again. If desired, cut into smalller pieces. Rinse and dry eggplant, trim ends and halve, cut into slices and spirnkle with salt. Let stand for 30 minutes and pat dry. Heat 2 tablespoons of oil in a pan and saute eggplant slices, few pieces t a time, until golden on both sides. Remove from pan and drain on paper towels. Peel and coarsely chop garlic.
Clean mushrooms and cut into quarters. Heat 2 tablespoons of oil in a pan and saute garlic with mushrooms. Blanch tomatoes in hot water, rinse in cold water and peel, quarter and remove seeds, chop coarsely. Rinse and dry scallions and cut into thin rings. Butter baking dish and layer eggplants, pasta, mushrooms and tomatoes. Sprinkle with scallions. Rinse parsely and chop finely. Combine cheese with cream, season with salt and pepper. Pour cream mixture over gratin and sprinkle with parsley. Bake in preheated oven at 200°C (approximately 400°F) for about 35 minutes. Serve immediately.