Eggplant Supper Soup

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium onion, chopped
• 1 lb lean ground beef
• 1 medium eggplant
• 1 garlic clove, minced
• 1/2 cup chopped carrot
• 1/2 cup sliced celery
• 1 (28 ounce) can pear shaped italian-style tomatoes
• 2 (14 ounce) cans beef broth
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon ground nutmeg
• 1/2 cup salad macaroni
• 2 tablespoons minced parsley
• grated parmesan cheese

Recipe

• 1 heat oil and butter in a dutch oven.
• 2 add onion and sauté until limp (about 3 minutes).
• 3 add the meat and stir over the heat until it loses its pinkness.
• 4 add eggplant, garlic, carrots, celery, tomatoes (break up with fork), beef broth, salt, sugar, pepper, and nutmeg.
• 5 cover and simmer for about 30 minutes.
• 6 add macaroni and parsley and simmer for about 10 minutes more,or until macaroni is tender.
• 7 serve in soup bowls. pass cheese to sprinkle over.