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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