Eggplant Supper Soup

• 2 Tbsp. olive oil
• 2 Tbsp. butter
• 1 chopped medium onion
• 1 lb. ground beef
• 1 medium eggplant, diced
• 1 minced garlic clove
• 1/2 c. chopped carrots
• 1/2 c. sliced celery
• 28 oz. can Italian style tomatoes
• 28 oz. beef broth
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 c. salad macaroni
• 2 Tbsp. parsley flakes
• Parmesan cheese

1. Heat oil & butter in 5-quart kettle over medium heat.
2. Add onion and cook until soft.
3. Add beef and brown.
4. Add garlic, carrot, celery, tomatoes with liquid, broth, salt and pepper. Bring to boil, cover and reduce heat to simmer until macaroni is tender (about 10 minutes).
5. Serve with Parmesan cheese.

olive oil, butter, onion, ground beef, eggplant, garlic, carrots, celery, italian style tomatoes, beef broth, salt, pepper, salad macaroni, parsley flakes, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=35270 (may not work)