1 1/2 c Elbow Macaroni; Uncooked

1 1/2 lb Lean Ground Beef

1/2 c Onion; Chopped, 1 Md

1 1/2 t Salt

1 t Italian Seasoning

1/4 t 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.