Beefy Eggplant (Aubergine) Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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You can fiddle with a bit using ground chicken and chicken broth, or even ground tofu and vegetable broth for a vegetarian dinner. Ingredients:
1 lb lean ground beef |
2 medium onions, chopped |
2 medium carrots, chopped |
2 garlic cloves, minced |
1 large eggplant, chopped |
1 red sweet bell pepper, chopped |
2 tablespoons paprika |
1 tablespoon caraway seed |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
5 cups beef stock |
1 (28 ounce) can diced tomatoes |
1 tablespoon tomato paste |
2 cups small shell pasta |
1/2 cup plain yogurt |
1/4 cup chopped parsley |
Directions:
1. In a dutch over over medium high heat cook the ground beef, breaking it up as it cooks.
2. Drain off fat.
3. Add the onions, carrots, garlic, eggplant, red pepper, paprika, caraway, thyme, salt and pepper.
4. Cook for 10 minutes, stirring often.
5. Add the stock, tomatoes, tomato puree and bring to a boil.
6. Cover and reduce heat to a simmer, cooking for 30 minutes.
7. Stir in the pasta and cook for another 15 minutes.
8. To serve ladle into bowls and offer yogurt and parsley at the table.
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