Eggplant (Aubergine) Supper Soup

Submitted by Caryn Gale

"Friends of ours used to grow eggplants and loved any recipe that used eggplant. I like this recipe because I love eggplant. Perfect meal in one dish."

 

• Ready In: 1hr 25mins
• Ingredients: 16
• Serves: 6

ingredients

• 1 lb ground beef or 1 lb ground chicken
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 carrot, diced
• 1 eggplant, peeled and diced
• 3 beef bouillon cubes, dissolved in
• 4 cups water
• 1 (28 ounce) can chopped tomatoes with juice
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon nutmeg
• 1 chopped garlic clove
• 2 teaspoons sugar
• 1 bay leaf
• 1⁄2 cup uncooked macaroni
• 2 tablespoons parsley flakes

directions

1. Brown beef and onion.
2. Add rest of ingredients EXCEPT macaroni and parsley flakes.
3. Simmer 30 minutes covered.
4. Add last 2 ingredients and simmer for 15 more minutes.

Reviews

[ratherbeswimmin]

Fabulous recipe, Caryn. I just harvested the first eggplant from our garden and used it in the soup. It was very delicious and well seasoned. I liked the tomato-beef soup base. My husband and I are taking the left-overs to work for lunch. Yeah!! Thanks so much.

 

[Michelle S.]

If I could give this 10 stars I would! This is what Rachel Ray would call STOUP! You could even go without the macaroni and it would be thick! The flavors are phenomonal! The textures are comforting. I am going to make this again this weekend, I just adore it! I used ground beef, splenda for the sugar and Dreamfields pasta to try to keep the carbs down. This kind of recipe makes lower carb eating worthwhile!