Name: Eggplant Supper Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Vegetable oil - 1 tablespoon; Onion, chopped - 1 medium; Ground beef - 1 pound; Garlic, crushed - 1 clove; Eggplant, diced - 1 pound; Sliced carrots - ¾ cup; Sliced celery - ¾ cup; Italian diced tomatoes, drained - 2 (14.5 ounce) cans; Beef broth - 2 (14 ounce) cans; Sugar - 1 teaspoon; Ground nutmeg - ½ teaspoon; Salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Dry macaroni - ½ cup; Chopped fresh parsley - 2 teaspoons; Grated Parmesan cheese - ½ cup

Ingredients for - Eggplant Supper Soup

1. Vegetable oil 1 tablespoon

2. Onion, chopped 1 medium

3. Ground beef 1 pound

4. Garlic, crushed 1 clove

5. Eggplant, diced 1 pound

6. Sliced carrots ¾ cup

7. Sliced celery ¾ cup

8. Italian diced tomatoes, drained 2 (14.5 ounce) cans

9. Beef broth 2 (14 ounce) cans

10. Sugar 1 teaspoon

11. Ground nutmeg ½ teaspoon

12. Salt 1 teaspoon

13. Ground black pepper ½ teaspoon

14. Dry macaroni ½ cup

15. Chopped fresh parsley 2 teaspoons

16. Grated Parmesan cheese ½ cup

How to cook deliciously - Eggplant Supper Soup

1 . Stage

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.

2 . Stage

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.