Recipe: Baked Eggplant with Elbow Macaroni (Mueller's Macaroni, 1937)

MUELLER'S BAKED EGGPLANT WITH ELBOW MACARONI

1 package Mueller's Elbow Macaroni
1 eggplant
3 tablespoons butter
3 tablespoons minced onion
2 tablespoons minced green bell pepper
2 tablespoons minced celery
2 tablespoons minced parsley
1 teaspoon salt
ground black pepper (to taste)
1/2 teaspoon poultry seasoning
1/2 tablespoon lemon juice
Buttered bread crumbs

Cook elbow macaroni as directed and drain.

Wash eggplant and cook in boiling salted water until tender. Remove from water, drain and peel. Cut pulp in small pieces.

Melt butter and cook onion, green pepper, celery and parsley in it for about 3 minutes.

Mix with eggplant and drained elbow macaroni. Add seasonings and turn into a buttered baking dish, cover with buttered crumbs.

Bake in a moderate oven, 375 degrees F., until brown, about 15 minutes.

Source:
Recipe Booklet - Magic Menus with Mueller's Macaroni Products, C.F. Mueller Co., 1937