Potluck Surprise

Directions

Peel and cut the eggplant into ½-inch cubes.

Heat the oven to 350℉ (180℃).

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.