Macaroni Beaucaire

½ cup canola oil
2 eggplants (1 1/2 pounds total), cut lengthwise into 12 slices, each about 1/2 inch thick
½ teaspoon salt
3 ripe tomatoes (about 1 pound), cut into 1/2-inch slices
1 cup shredded Cheddar cheese

Nutritional Information
- Nutritional analysis per serving (6 servings)
  687 calories; 36 grams fat; 7 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 7 grams polyunsaturated fat; 73 grams carbohydrates; 10 grams dietary fiber; 12 grams sugars; 19 grams protein; 22 milligrams cholesterol; 780 milligrams sodium

6 servings

To cook the macaroni, bring 3 quarts of water to a boil in a pot. Add the macaroni, and stir until the water returns to a boil, so the elbows do not stick to the pan.
Cook until just tender, from 10 to 20 minutes (depending on the manufacturer). Remove about 3/4 cup of the cooking liquid and put it in a serving bowl large enough to hold the macaroni. Drain the elbows in a colander. To the reserved liquid in the bowl, add the olive oil, grated cheese, 1 teaspoon salt and pepper. Mix well. Add the drained macaroni and the chives, and mix well again. Set aside.
To make the garnish, heat the canola oil in a large skillet. When hot, add the eggplant slices in one layer, sprinkle them with 1/2 teaspoon salt, and saute 2 1/2 to 3 minutes on each side, until soft and nicely browned. Set aside.
Reserve the six nicest slices of eggplant and half the tomato slices, and arrange the rest of those vegetables to cover the bottom of a gratin dish measuring 14 by 10 inches. Distribute the macaroni evenly on top, and arrange the reserved eggplant and tomato slices in an alternating pattern over the macaroni. Sprinkle with the shredded cheese.
Put the gratin in a 400-degree oven for about 20 minutes (25 to 30 minutes if the dish has been refrigerated), until the cheese melts and the macaroni is heated through. Serve immediately.

The dish can be done in advance through Step 4 and refrigerated until serving time.