Eggplant Stew

• 4 tbsp olive oil
• 1 red onion, chopped
• 1 red bell pepper, chopped or equal amount of roasted red pepper from jar
• 1-2 jalapeno pepper, chopped
• 1 lb. ground beef or turkey
• 1 can (28 oz) Italian style tomatoes, chopped, with liquid
• 1 eggplant, peeled and cut in large pcs.
• 1/2 c. diced carrots
• 1/2 c. chopped celery
• 3 1/2 c. beef, chicken, or turkey broth
• 1 tbsp chopped fresh basil
• 1 tsp salt
• 1/2 c. uncooked pasta (small shells)
• 2 tbsp chopped fresh parsley
• 1-2 garlic cloves, minced
• Grated parmesan cheese for garnish

1. Heat the oil in a large stockpot over med-high heat. Add the onion, bell pepper and jalapenos and cook, stirring until soft. Add the meat and brown; drain off any fat. Add the tomatoes, eggplant, carrots, celery, broth, basil, salt. Bring to a boil and cover. Reduce the heat to med-low and simmer 1 to 1-1/2 hours. Add the pasta, parsley and garlic, cover and simmer until the pasta is tender.
2. This is a thick stew. Add hot water to thin as desired. Ladle into bowls and sprinkle with parmesan. Serve hot with hot garlic toast and green salad.

olive oil, red onion, red bell pepper, jalapeno pepper, ground beef, italian style tomatoes, eggplant, carrots, celery, beef, fresh basil, salt, pasta, parsley, garlic, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/eggplant-stew-1214538 (may not work)