Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          elbow macaroni -- uncooked
   1 1/2  pounds        lean ground beef
     1/2  cup           onion -- chopped, 1 md
   1 1/2  teaspoons     salt
   1      teaspoon      italian seasoning
     1/4  teaspoon      pepper
   1      small         eggplant peeled & cut 1/2-inch cubes
   1      cup           dairy sour cream
     1/4  cup           pimento *or* -- chopped
     1/2  cup           pimento stuffed green olives -- sliced
   2      cups          cheddar cheese -- shredded,8oz

Preparation:

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.