Categories: Cheese/eggs, Ground beef, Vegetables, Beef 
      Yield: 6 servings 
  
  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.