Eggplant (Aubergine) Supper Soup |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Friends of ours used to grow eggplants and loved any recipe that used eggplant. I like this recipe because I love eggplant. Perfect meal in one dish. Ingredients:
1 lb ground beef or 1 lb ground chicken |
1 medium onion, chopped |
1 stalk celery, chopped |
1 carrot, diced |
1 eggplant, peeled and diced |
3 beef bouillon cubes, dissolved in |
4 cups water |
1 (28 ounce) can chopped tomatoes with juice |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
1/4 teaspoon nutmeg |
1 chopped garlic clove |
2 teaspoons sugar |
1 bay leaf |
1/2 cup uncooked macaroni |
2 tablespoons parsley flakes |
Directions:
1. Brown beef and onion.
2. Add rest of ingredients EXCEPT macaroni and parsley flakes.
3. Simmer 30 minutes covered.
4. Add last 2 ingredients and simmer for 15 more minutes.
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