Saute one yellow onion for 15 min.
Add 2T. minced garlic and saute for 2 min.
Add 1 large peeled, finely cubed eggplant and saute for 20 min.
Add and simmer for 15 minutes:
8 oz. can tomato sauce
1/2 cup chopped black olives
1/2 cup chopped green olives
(2 T. capers, drained...optional)
1 T. red wine vinegar
1/4 cup fresh minced parsley
salt and ground pepper to taste (start with 1/2 tsp. and taste)
Cook 18 large shells according to directions, and stuff shells with about 2 T. of this mixture. If you don't want to use the large shells, you can simply mix this in a long rectangular baking dish with your cooked pasta of choice. I used half a box of elbows and it was plenty to serve 8 as a main course.
Cover with bechamel sauce, and bake casserole for 15 minutes.
Melt 2 oz. or 1/4 cup butter and saute 1/4 cup finely minced onion or shallots, and cook for 5 minutes.
Add 1/4 cup flour and stir constantly about 3 minutes to get raw taste from flour.
Add 2 cups milk plus one cup heavy cream and cook on low about 8 minutes.
Salt and pepper to taste.
Serve with a salad.