This is a recipe that I got from my uncle who passed away in the '70s. I'm not sure if this was original to him or not but it's been a family favorite for years! It's hearty and easy to put together. I've frozen it with and without the pasta and I prefer without the pasta and just adding it later when I heat it up.
Eggplant Supper Soup
2 Tbsp. each oil and butter
1 medium sized onion, chopped
1 lb. lean ground beef
1 clove garlic, minced or mashed
1 medium eggplant, peeled and cut into 1/2" cubes
1/2 cup each chopped carrots and sliced celery
1 28 oz. can whole tomatoes
28 oz. beef broth
1 tsp. each salt and sugar
1/2 tsp. each pepper and nutmeg
1/2 cup salad macaroni (we use dilating)
2 Tbsp. minced parsley
grated parmesan cheese for serving
1. Heat the oil and butter in a large pot. Add the onion and salute until limp, about 3 minutes. Add the meat and stir over the heat until it looses its pinkness.
2. Add the garlic, eggplant, carrots, celery, tomatoes (break tomatoes with a fork), beef broth, salt, sugar, pepper and nutmeg. Cover and simmer for 30 minutes. Add the macaroni and parsley and simmer 6-8 minutes or until macaroni is tender.
3. Serve with parmesan cheese.