Macaroni Ratatouille 

By Judy Myron

Ingredients: One pound sweet (mild) Italian Sausage, casings removed. 1 medium onion, chopped; two cloves garlic, minced; One half teaspoon dried oregano leaves, crushed; One can condensed Tomato Soup, One can condensed Beef Broth, One can tomatoes, undrained and cut up (about eight ounces), Two cups water, One pound eggplant, cut into half inch pieces, One half teaspoon pepper, One half cup uncooked elbow macaroni, Chopped fresh parsley and grated Parmesan cheese for garnish.

In five quart Dutch oven over medium heat cook sausage, onion, garlic and oregano until sausage is browned, stirring to separate sausage. Spoon off fat.  Add soup, broth, undrained tomatoes, water, eggplant and pepper. Heat to boiling. Reduce heat to low. Cover; cook fifteen minutes, stirring occasionally. Stir in macaroni; cook ten minutes more or until macaroni is tender, stirring occasionally. Garnish with parsley and cheese, if desired.

Makes about 7 cups or 5 main-dish servings.