| | Greek Macaroni Casserole 7 tablespoons of olive oil
1 eggplant, diced
4 medium tomatoes, skinned and quartered
2 cloves garlic, peeled and chopped
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 stick of cinnamon
1/4 teaspoon of allspice
1/2 cup of red wine
3 tablespoons of tomato paste
8 ounces of elbow macaroni
1 pound of meatloaf mixture (ground beef, pork and veal)
2 onions, chopped
1/4 cup of grated Kafaloteri cheese
2 tablespoons of butter
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Heat 5 tablespoons of oil in large skillet. Sauté the eggplant, tomatoes and garlic for 5 minutes, stirring occasionally. Add salt, pepper, cinnamon stick, allspice, wine and tomato paste. Simmer for 15 minutes. Cook macaroni in boiling, salted water following package directions, drain. Preheat oven to 350ºF. Heat remaining 3 tablespoons of oil. Brown meat and onions, combine with eggplant mixture. Remove cinnamon stick. Place macaroni in bottom of greased 13x9x2 inch baking dish. Add half the cheese, and mix well. Top with vegetable meat mixture and remaining cheese. Dot with butter. Bake for 30 minutes. Remove from oven and serve. Serves 6 |
