1/2 pound macaroni
1 large eggplant, cubed
1/2 cup Parmesan cheese, grated
1 No. 2 can tomatoes, chopped
1/2 cup olive oil
1 1/2 cups soup meat, cooked
2 onions, chopped
salt to taste

Cook macaroni in boiling, salted water; drain.

Brown eggplant in hot olive oil and remove from pan; add tomatoes with seasoning, and simmer 15 minutes.

Combine macaroni, eggplant, meat and tomatoes.

Place in a baking dish, sprinkle with cheese and bake in a moderate oven about 30 minutes.

Serves 4.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org....Image -- Kees van Dongen: Le Moulin de La Galette, around 1904.

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