"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

SOUP/Eggplant Supper Soup Recipe

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This recipe for SOUP/Eggplant Supper Soup, by , is from Mom Loves to Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marilee Larkey
Added: Tuesday, June 24, 2008


1 T. olive oil
1 T. butter
1 small onion, chopped
1/2 lb. lean ground beef
1 small eggplant, diced (about 1 lb)
1 small clove garlic, minced or pressed
1 small carrot, shredded
1 (14 ounce) can diced tomatoes
1 can beef broth
1/2 t. each salt and sugar
1/4 t. each pepper and ground nutmeg
2 T. minced parsley
1/4 cup salad macaroni
grated Parmesan cheese

Heat oil and butter in a 3 quart pan over medium heat; add onion and cook, stirring until limp. Crumble meat into pan and stir over medium-high heat until it loses its pinkness. Skim off and discard fat. Add eggplant, garlic, carrot, tomatoes and their liquid, beef broth, salt, sugar, pepper and nutmeg. Cover and simmer for about 30 minutes.

Add macaroni and parsley and simmer for 10 to 15 minutes more or until macaroni is tender to bite. Pass cheese to sprinkle over servings.




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