Eggplant Supper Soup - cooking recipe

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1 medium onion, chopped
1 lb lean ground beef
1 medium eggplant
1 garlic clove, minced
1/2 cup chopped carrot
1/2 cup sliced celery
1 (28 ounce) can pear shaped Italian-style tomatoes
2 (14 ounce) cans beef broth
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon ground nutmeg
1/2 cup salad macaroni
2 tablespoons minced parsley
grated parmesan cheese

Preparation

Heat oil and butter in a Dutch oven.
Add onion and saute until limp (about 3 minutes).
Add the meat and stir over the heat until it loses its pinkness.
Add eggplant, garlic, carrots, celery, tomatoes (break up with fork), beef broth, salt, sugar, pepper, and nutmeg.
Cover and simmer for about 30 minutes.
Add macaroni and parsley and simmer for about 10 minutes more,or until macaroni is tender.
Serve in soup bowls. Pass cheese to sprinkle over.