Eggplant Minestrone

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

Directions

1. 1

   Peel and dice the onion, eggplant, carrots, and tomatoes. Peel and mince the garlic. Dice the zucchini and celery.

2. 2

   Heat the oil in a large soup kettle. Add the onions and garlic and saute until tender.

3. 3

   Add ground beef and cook until no longer pink. Add the eggplant and saute 3 minutes, stirring.

4. 4

   Add the carrots, tomatoes, zucchini, celery, stock, basil, oregano, and salt. Stir well. Simmer, uncovered, 1 1/2 hours.

5. 5

   Add the macaroni and cook 15 minutes more. Add pepper to taste. Serve topped with Parmesan cheese.