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.

Vegetarian Recipes

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Background:  "The Balcony," by John William Godward