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Prego Tomato, Basil & Garlic Pasta Sauce
Prego Macaroni, cook as per instructions on packet
Eggplant (500g each), halved lengthwise
Onion, finely diced
Water for boiling
Boil eggplant in a pot for 5-7 minutes. Drained and set aside to cool. Remove ¾ of the flesh from eggplant. Reserve eggplant shell and flesh.
Heat up oil in a frying pan, sauté onion, garlic and beef until fragrant. Add in eggplant flesh and cook until soft. Pour in Prego Tomato, Basil & Garlic Pasta Sauce and simmer for a minute. Add in Prego Macaroni and mix well.
Spoon pasta mixture into eggplant shell and top with cheese. Place stuffed eggplants into a casserole and bake in preheat oven at 180˚C for 15 minutes. Garnish with rosemary and serve immediately.