1½ pounds lean ground beef
1½ cups elbow macaroni; uncooked
½ cup onion; chopped
1 teaspoon Italian seasoning
1 small eggplant, cut into ½ inch cubes
¼ cup Pimento; Chopped
1½ teaspoons salt
¼ teaspoon pepper
1 cup dairy sour cream
2 cups cheddar cheese; shredded
Heat Dutch 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.