Eggplant Soup - cooking recipe

Ingredients

1 1/2 lb. eggplant, peeled and cut into 1-inch squares
1 large onion, chopped
1 large clove garlic, crushed
2 Tbsp. butter, melted
2 c. water
2 c. beef broth (can)
3/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry rosemary
1/4 tsp. dry basil
1 (8 oz.) tomato sauce
fresh grated Parmesan cheese

Preparation

Saute onion and garlic in butter until tender.
(Don't let it stick.)
Add eggplant and 1 cup water.
Add next 5 ingredients. Boil, reduce heat and simmer 10 minutes or until eggplant is tender.
Add tomato sauce and another cup of water.
Simmer 10 minutes.
Sprinkle with Parmesan cheese.