SICILIAN CHEESE CASSEROLE
modified from the Hollywood
Vegetarian Cookbook
(Doris Day's contribution!)
1 cup uncooked tiny
shell pasta
1 medium eggplant, cut in
1/2 " cubes
1 small onion, chopped
2 garlic cloves, minced
3 Tbsp. olive oil
1 small can (6oz.) tomato
sauce
1 Tbsp. dried parsley
2 Tbsp. lemon juice
1 small can sliced black
olives
1 1/2 cups grated parmesan
cheese
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. basil
1/2 tsp. marjoram
1/2 lb. grated Monterey Jack
cheese
Preheat oven to 375 degrees.
Cook tiny shell pasta according to package directions and drain.
Saute eggplant, onion, and garlic in oil over medium heat until tender.
Combine with pasta, tomato sauce, parsley, lemon juice, olives, Parmesan,
and seasonings. Transfer to a greased 2-quart baking dish.
Top with Jack cheese and bake uncovered for 30 minutes.
Serves 6. |
