1 1/2 pounds macaroni, spaghetti or noodles

For sauce
4 tablespoons olive oil
2 medium onions
4 celery stalks
3 medium zucchini
1 medium eggplant
3 green peppers
4 tomatoes
1 teaspoon salt

4 tablespoons Parmesan cheese, grated

Chop onion coarsely; cut remaining vegetables in 1-inch chunks.

Cook all vegetables together in oil over moderate heat until mixture is reduced to half the original volume.

Season with salt and cook slowly from 8 to 10 minutes longer.

Mix in the grated Parmesan cheese and serve hot with hot fresh-cooked macaroni, spaghetti or needles.

Serves 8.

The recipe in this entry was taken from the cookbook, "Simple Italian Cookery" by Edna Beilenson. The book was published in Mount Vernon, N.Y. by Peter Pauper Press in 1959. The entire copyright-free cookbook is available at www.archive.org.... Image -- Georges Seurat: Maisons au Raincy, around 1882.

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