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Macaroni Casserole With Eggplant

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  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

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (15 votes)

Nutrition Rank

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 mg154.6%

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

Macaroni Casserole With Eggplant Recipe