- Thread starter
- #11
Greenthumb18
Deeply Rooted
Nice recipe me&thegals !!!me&thegals said:Here it is You could easily leave out the macaroni. I don't think it would affect the recipe at all. Enjoy! I love the looks of those little cutie yellow eggplants
Eggplant Supper Soupallrecipes.com
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 (or 4 cups fresh, chopped, plus 1 teaspoon Italian seasoning)
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
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 cheese to serve.
Its a change from using eggplants for eggplant parmigana. I'll have to try it of course if i manage to grow some this year.
Thanks!!! :coolsun