Beefy Eggplant (Aubergine) Soup

• 1 lb lean ground beef
• 2 medium onions, chopped
• 2 medium carrots, chopped
• 2 garlic cloves, minced
• 1 large eggplant, chopped
• 1 red sweet bell pepper, chopped
• 2 tablespoons paprika
• 1 tablespoon caraway seed
• 1 teaspoon dried thyme
• 12 teaspoon salt
• 12 teaspoon black pepper
• 5 cups beef stock
• 1 (28 ounce) can diced tomatoes
• 1 tablespoon tomato paste
• 2 cups small shell pasta
• 12 cup plain yogurt
• 14 cup chopped parsley

1. In a dutch over over medium high heat cook the ground beef, breaking it up as it cooks.
2. Drain off fat.
3. Add the onions, carrots, garlic, eggplant, red pepper, paprika, caraway, thyme, salt and pepper.
4. Cook for 10 minutes, stirring often.
5. Add the stock, tomatoes, tomato puree and bring to a boil.
6. Cover and reduce heat to a simmer, cooking for 30 minutes.
7. Stir in the pasta and cook for another 15 minutes.
8. To serve ladle into bowls and offer yogurt and parsley at the table.

lean ground beef, onions, carrots, garlic, eggplant, red sweet bell pepper, paprika, caraway seed, thyme, salt, black pepper, beef stock, tomatoes, tomato paste, shell pasta, yogurt, parsley

Taken from www.food.com/recipe/beefy-eggplant-aubergine-soup-56895 (may not work)