Monday, October 15, 2012


This is a recipe the singer/actress Doris Day gave to the public many years ago from her personal recipe files.

1 cup tiny shell macaroni
1 medium eggplant
1 small onion, chopped
3 tablespoons olive oil
3 ounces tomato sauce
1/4 cup chopped parsey
2 tablespoons lemon juice
1/2 cup olives, cut in halves
1/2 tsp dried basil
1/2 tsp dried marjoram
salt, pepper, and garlic to taste
1/2 lb sliced Monterey Jack cheese

Preheat oven to 375 degrees.

Cook macaroni and drain.  Pare eggplant and cut into 1/2-inch cubes.  Saute' eggplant and onion in oil. Combine with the macaroni, tomato sauce, lemon juice, and spices.  Put in a 2-quart baking dish and top with the cheese.  Bake, uncovered, for 30 minutes.  Makes 6 to 8 servings.

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