Eggplant Supper Soup

A vegetable beef soup that is intensified by the distinct flavor of eggplant.

Makes about 4 quarts

2 Tablespoons vegetable oil

2 Tablespoons butter

1 onion, chopped

1 pound lean ground beef

1 medium eggplant, cubed

3 cloves garlic, minced

1/2 cup carrots, chopped

1/2 cup celery, chopped

2 (14 1/2 oz) cans stewed tomatoes

2 cups beef stock or water plus 3 beef bouillon cubes

1 teaspoon salt

2 teaspoons sugar

1/2 teaspoon nutmeg

1 cup small elbow macaroni or other pasta

2 Tablespoons minced parsley

Brick of Parmesan cheese

Heat oil and butter in large saucepan, add onion and saute until limp, about 3 minutes. Add ground beef and cook until it loses its pinkness. Add the eggplant, garlic, carrots, celery, stewed tomatoes (breaking them up with fingers), beef broth, salt, sugar, pepper and nutmeg. Cover and simmer for about 30 minutes more or until macaroni is tender. Serve with a brick of Parmesan and a grater.

From Rosine's Cuisine by Renee M Davi.