1 1/2 c elbow macaroni; uncooked
1 1/2 lb lean ground beef
1/2 c onion; chopped, 1 md
1 1/2 ts salt
1 ts italian seasoning
1/4 ts pepper
1 ea eggplant; sm, *
1 c dairy sour cream
1/4 c pimento; chopped, **
2 c cheddar cheese; shredded,8oz
* Peel and cut the eggplant into 1/2-inch cubes. There should be
about ** You can use 1/2 cup of sliced pimento stuffed olives in
place of the Heat the oven to 350 degrees F. Cook the macaroni as
directed on the package and drain. While the macaroni is cooking,
cook and stir the meat and onion in a Dutch oven until the meat is
brown. Drain off the excess fat. Stir in the salt, Italian
seasoning, pepper, macaroni, eggplant, sour cream, pimento and 1 cup
of the cheese. Turn into an ungreased 3-quart casserole. Sprinkle
with the remaining cheese. Bake uncovered until the eggplant is
tender, about 45 to 50 minutes. Serve hot.
