Eggplant Minestrone - cooking recipe

Ingredients

1 large onion
1 medium eggplant
2 carrots
6 medium tomatoes
2 garlic cloves
3 medium zucchini
2 stalks celery
2 tablespoons vegetable oil
1 lb ground beef
4 cups beef stock
1 teaspoon basil
1 teaspoon oregano
1 teaspoon salt
1/2 cup elbow macaroni
ground black pepper, to taste
parmesan cheese, to taste

Preparation

Peel and dice the onion, eggplant, carrots, and tomatoes. Peel and mince the garlic. Dice the zucchini and celery.
Heat the oil in a large soup kettle. Add the onions and garlic and saute until tender.
Add ground beef and cook until no longer pink. Add the eggplant and saute 3 minutes, stirring.
Add the carrots, tomatoes, zucchini, celery, stock, basil, oregano, and salt. Stir well. Simmer, uncovered, 1 1/2 hours.
Add the macaroni and cook 15 minutes more. Add pepper to taste. Serve topped with Parmesan cheese.