Helen's Eggplant and Macaroni Casserole The New York Times Magazine Yield: 4 servings 1 large eggplant, peeled and cubed (about 2 quarts) ⅓ cup olive oil ½ cup diced celery 8 oz. elbow macaroni, cooked al dente and drained 1 lb. ground lamb salt and pepper 1 tsp. oregano ¼ tsp. cinnamon 1 recipe tomato sauce (see recipe below) 8 oz. mozzarella cheese, sliced thickly Preheat oven to 375o. Heat the ⅓ cup olive oil. Add the eggplant and sauté for 10 mintues. Add to the macaroni and celery in a large bowl. Sauté the lamb in a skillet until lightly browned, breaking up the lumps as it cooks. Season with salt, pepper, oregano and cinnamon. Add to the macaroni mixture. Stir in the tomato sauce and check the seasoning. Turn into a two-and-one-half-quart to three-quart, deep casserole. Top with the mozzarella and bake 30 minutes or until the casserole is bubbly hot and cheese is melted and lightly browned. Tomato Sauce Yield: About one quart ¼ cup olive oil 1 large onion, finely chopped 1 clove garlic, finely chopped 1 two-pound-13-ounce can Italian plum tomatoes or 1 quart skinned, seeded and chopped fresh tomatoes 1 six-ounce can tomato paste 1 bay leaf 1 tsp. basil ½ tsp. thyme ½ tsp. oregano Heat the oil in a large saucepan. Sauté the onion and garlic in the oil until tender but not browned. Add the tomatoes, tomato paste, salt and pepper to taste, bay leaf and basil. Bring to a boil and let simmer 20 minutes. Add the thyme and oregano and let simmer five minutes longer.

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