Recipe - Easy Eggplant Soup

1 tablespoon Butter
1 tablespoon Olive oil
1 pound Ground beef crumbled
1 lg Onion chopped
1 lg Garlic clove minced
1 One half pound Eggplant (1 medium),
Unpeeled in 3/4inch
Cubes
2 md Carrots shredded
1 Green pepper in 2inch
Strips
28 ounce Canned tomatoes, coarsely
Chopped liquid reserved
1 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Dried basil
One half teaspoon Ground nutmeg
One fourth teaspoon Fresh ground pepper
27 One half ounce Regularstrength beef broth
(2 cans)
One half 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 mediumhigh 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip