EGGPLANT SUPPER SOUP!
After I went to the farmer’s market on Saturday I needed to find a new way to use eggplant… I came across this recipe and it was AWESOME! The perfect spices in this made it quite tasty! I hope someone else enjoys this as much as we did… this is a new favorite for us.
INGREDIENTS (Nutrition)
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 pound ground beef
- 1 clove garlic, crushed
- 1 pound eggplant, diced
- 3/4 cup sliced carrots
- 3/4 cup sliced celery
- 2 (14.5 ounce) cans Italian diced tomatoes, drained
- 2 (14 ounce) cans beef broth
- 1 teaspoon sugar
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup dry macaroni
- 2 teaspoons chopped fresh parsley
- 1/2 cup grated Parmesan cheese
DIRECTIONS
- Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.
- Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve.
