Eggplant Supper Soup
|Garlic||1 Clove (5 gm), minced / pressed (1 Small Clove)|
|Olive oil/Salad oil||1 Tablespoon|
|Onion||1 Small, chopped|
|Lean ground beef||1⁄2 Pound|
|Eggplant||1 Pound, diced (1 Small One)|
|Carrot||1 Small, shredded|
|Canned pear shaped tomatoes||14 Ounce (1 Can)|
|Canned regular strength beef broth||14 Ounce (1 Can)|
|Ground nutmeg||1⁄4 Teaspoon|
|Salad macaroni/Minced parsley||2 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
Heat oil and butter in a 3-quart pan over medium heat; add onion and cook, stirring, until limp.
Crumble meat into pan and stir over medium-high heat until it loses its pinkness.
Skim off and discard fat.
Add eggplant, garlic, carrot, tomatoes (breaking them up with a spoon) and their liquid, beef broth, salt, sugar, pepper, and nutmeg.
Cover and simmer for about 30 minutes.
Add macaroni and parsley and simmer for 10 to 15 minutes more or until macaroni is tender to bite.
Pass cheese to sprinkle over servings.