Ingredients:
1 eggplants, cut in 1/4 inch slices ( about 1 pd)
3 tablespoons olive oil
1 lb lean ground beef
1 medium zucchini, halved lengthwise and sliced
1 green bell peppers, quartered and sliced
1 large onions, sliced
1 tablespoon fresh minced garlic ( or more to taste)
1 (14 1/2 ounce) cans stewed tomatoes
1 (8 ounce) cans tomato sauce ( Hunt’s is best)
salt and pepper
1/2 teaspoon ground cinnamon
8 ounces rigatoni pasta, cooked and drained to only firm-tender ( can use more pasta if desired)
1 (10 3/4 ounce) cans cream of celery soup, undiluted
1 cup whole milk or 1 cup half-and-half cream
1 cup monterey jack cheese, grated ( or any similar cheese)
1/4 cup grated parmesan cheese ( can use more to taste)
Directions:
Set oven to 400 degrees.
Grease a 13 x 9-ich baking dish.
Brush the eggplant slices with oil.
Arrange in a single layer in prepared baking dish.
Bake in 400 degree oven for 20 minutes, or until lightly browned.
Remove from oven; set aside.
Reduce the oven heat to 350 degrees.
In a large skillet, stir beef over medium heat to break up the meat, drain any fat.
Add in zucchini, green pepper, onion and garlic; cook, stirring until the beef is browned.
Add in the stewed tomatoes, tomato sauce, salt, pepper, and cinnamon, stirring to break up tomatoes.
Reduce the heat, and simmer 10 minutes.
Spoon over eggplant.
In a bowl, stir together the cooked rigatoni, soup, milk and the Monterey Jack cheese until blended.
Spoon over the beef mixture.
Sprinkle with the grated Parmesan cheese.
Cover baking dish with foil.
Bake in 350 degree oven for 20 minutes; uncover, and bake for 10 minutes longer.
Servings: 6
Time preparation: 25 min.
Time total: 45 min.