One package of elbow macaroni
Three tablespoons of Butter
Three tablespoons of minced onion
Two tablespoons of minced green pepper
Two tablespoons of minced celery
Two tablespoons of minced parsley
One teaspoon of salt
Pepper to taste
One-half teaspoon poultry seasoning
One-half tablespoon lemon juice
Cook the macaroni as directed on the box and drain. Wash the eggplant and cook in boiling salted water until tender.Remove from water, drain and peel. Cut the bulk into small pieces.
Melt butter and cook onion, green pepper, celery and parsley for about 3 minutes or until delicately brown. Mix with eggplant and drained macaroni. Add seasoning and turn into a buttered baking
dish, cover with buttered crumbs and bake in a moderate oven
about 375 degrees until brown or about 15 minutes.
This is a great family treat Grandmother made for her grandchildren
on summer vacations. Her dish was always served with thick slices of
tomatoes and cucumbers (she grew in her garden with the eggplant,
onions, and green peppers.) Sweet tea or Lemonade was our favorite
drinks for the hot summer days.
She served her Blackberry Cobbler with homemade vanilla ice cream.
We were in a food paradise because she spoiled us and we loved it.
I miss being spoiled by her, but mostly I miss her and her sweet country
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