Eggplant Supper Soup
|Olive oil/Salad oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Lean ground beef||1 Pound|
|Eggplant||1 Medium, diced|
|Garlic||1 Clove (5 gm), minced or mashed|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Canned pear shaped tomatoes||1 3⁄4 Pound (1 Pound And 12 Ounce Can)|
|Canned beef broth||28 Ounce (Two 14 Ounce Cans)|
|Salad macaroni||1⁄2 Cup (8 tbs)|
|Minced parsley||2 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
Heat the salad oil and butter in a large pan or Dutch oven, add the onion, and saute until limp, about 3 minutes.
Add the meat and stir over the heat until it loses its pinkness.
Add the eggplant, garlic, carrots, celery, tomatoes (break up tomatoes with a fork), beef broth, salt, sugar, pepper, and nutmeg.
Cover and simmer for about 30 minutes.
Add the macaroni and parsley and simmer about 10 minutes more, or until macaroni is tender.