1 med. eggplant, cut into 1/4" slices
2 tbsp. olive oil
1/2 lb. macaroni twists, cooked & drained
3/4 tsp. salt
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 c. pine nuts
1/2 c. grated Parmesan cheese
1 lb. can Italian style tomatoes
2 tbsp. butter

Heat oil in skillet, brown eggplant slices on both sides. In greased 2 quart casserole arrange half of macaroni, top with half of eggplant. Sprinkle with half of the salt, oregano, basil, pine nuts and Parmesan cheese. Repeat layers. Top final layer with tomatoes. Dot with butter. Bake at 350 degrees for 30 minutes.