Macaroni Casserole With Eggplant Recipe
Ingredients
| Egg plant | 1 Pound (1 Piece) | |
| Tomatoes | 4 Medium | |
| Oil | 5 Tablespoon | |
| Garlic | 2 Clove (10 gm), chopped | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Cinnamon stick | 1 | |
| Allspice | 1⁄4 Teaspoon | |
| Red wine | 1⁄2 Cup (8 tbs) | |
| Tomato paste | 3 Tablespoon | |
| Elbow macaroni/Whole macaroni | 8 Ounce | |
| Boiling water | 3 Quart, salted | |
| Olive oil | 3 Tablespoon | |
| Meat loaf mixture | 1 Pound | |
| Onions | 2 Medium, chopped | |
| Grated kefalotyri cheese | 1⁄4 Cup (4 tbs) | |
| Butter | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 3702 Calories from Fat 2009
% Daily Value*
Total Fat 226 g347%
Saturated Fat 64.2 g321.2%
Trans Fat 0 g
Cholesterol 250.5 mg83.5%
Sodium 3923.2 mg163.5%
Total Carbohydrates 295 g98.2%
Dietary Fiber 52.2 g208.6%
Sugars 59 g
Protein 117 g233.4%
Vitamin A 131.6% Vitamin C 202.2%
Calcium 68.7% Iron 93%
*Based on a 2000 Calorie diet
Directions
Peel and quarter tomatoes.
Heat 5 tablespoons oil in large skillet.
Saute eggplant, tomatoes, and garlic 5 minutes; sitr occasionally to prevent sticking.
Add salt, pepper, cinnamon, allspice, wine, and tomato paste; simmer 15 minutes.
Meanwhile, cook macaroni in water until done.
Drain; rinse in warm water.
Heat 3 tablespoons oil.
Brown meat and onions.
Combine with vegetable mixture.
Remove cinnamon stick.
Grease a 13 x 9 x 2-inch casserole.
Place macaroni in casserole.
Add half of cheese; mix.
Top with vegetable mixture and remaining cheese; dot with butter.
Bake at 350°F 30 minutes.
Chef
