Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Elbow Macaroni; Uncooked |
| 1½ pounds | Lean Ground Beef |
| ½ cup | Onion; Chopped, 1 Md |
| 1½ teaspoon | Salt |
| 1 teaspoon | Italian Seasoning |
| ¼ teaspoon | Pepper |
| 1 each | Eggplant; Sm, * |
| 1 cup | Dairy Sour Cream |
| ¼ cup | Pimento; Chopped, ** |
| 2 cups | Cheddar Cheese; Shredded,8oz |
* Peel and cut the eggplant into ½-inch cubes.
There should be about ** You can use ½ 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.