Macaroni Casserole With Eggplant Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Egg plant1 Pound (1 Piece)
 Tomatoes4 Medium
 Oil5 Tablespoon
 Garlic2 Clove (10 gm), chopped
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Cinnamon stick1
 Allspice1⁄4 Teaspoon
 Red wine1⁄2 Cup (8 tbs)
 Tomato paste3 Tablespoon
 Elbow macaroni/Whole macaroni8 Ounce
 Boiling water3 Quart, salted
 Olive oil3 Tablespoon
 Meat loaf mixture1 Pound
 Onions2 Medium, chopped
 Grated kefalotyri cheese1⁄4 Cup (4 tbs)
 Butter2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3830 Calories from Fat 2117

% Daily Value*

Total Fat 238 g365.8%

Saturated Fat 62.9 g314.4%

Trans Fat 0 g

Cholesterol 463.8 mg

Sodium 1896.5 mg79%

Total Carbohydrates 271 g90.2%

Dietary Fiber 39.8 g159%

Sugars 54.9 g

Protein 170 g339.7%

Vitamin A 115.6% Vitamin C 194.2%

Calcium 60.7% Iron 52.8%

*Based on a 2000 Calorie diet

Directions

Wash eggplant; dice into 1 inch cubes.
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.
Quantcast