Easy eggplant soup

Yield: 4 Servings

Measure Ingredient
1 tablespoon Butter
1 tablespoon Olive oil
1 pounds Ground beef -- crumbled
1 large Onion -- chopped
1 large Garlic clove -- minced
1½ pounds Eggplant (1 medium),
Unpeeled -- in 3/4-inch
Cubes
2 mediums Carrots -- shredded
1 Green pepper -- in 2-inch
Strips
28 ounces Canned tomatoes, coarsely
Chopped -- liquid reserved
1 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Dried basil
½ teaspoon Ground nutmeg
¼ teaspoon Fresh ground pepper
27½ ounce Regular-strength beef broth
(2 cans)
½ cup Chopped parsley
Salt -- to taste
Grated Parmesan cheese --
For garnish

1. In a large pot or Dutch oven over medium heat, heat butter and oil and brown beef and onion. Add garlic, eggplant, carrots, and green pepper.

Cook, stirring occasionally, until eggplant browns lightly.

2. Stir in tomatoes and their liquid, salt, sugar, basil, nutmeg, pepper, and broth. Bring to a boil over medium-high heat, reduce heat to low, cover, and simmer until the eggplant is very tender (45 to 50 minutes).

3. Stir in parsley. Season with salt. Pass grated cheese at the table for garnish.

Makes 4 to 6 servings.

Recipe By : The California Culinary Academy File

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