Name: Easy Eggplant Soup
Ingredients: 1 tb Butter; 1 tb Olive oil; 1 lb Ground beef -- crumbled; 1 lg Onion -- chopped; 1 lg Garlic clove -- minced; 1 1/2 lb Eggplant (1 medium),; Unpeeled -- in 3/4-inch; Cubes; 2 md Carrots -- shredded; 1 Green pepper -- in 2-inch; Strips; 28 oz Canned tomatoes, coarsely; Chopped -- liquid reserved; 1 ts Salt; 1 ts Sugar; 1 ts Dried basil; 1/2 ts Ground nutmeg; 1/4 ts Fresh ground pepper; 27 1/2 oz Regular-strength beef broth; (2 cans); 1/2 c Chopped parsley; Salt -- to taste; Grated Parmesan cheese --; For garnish

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy	Dutch		4	Servings

INGREDIENTS

1	tb	Butter
1	tb	Olive oil
1	lb	Ground beef — crumbled
1	lg	Onion — chopped
1	lg	Garlic clove — minced
1 1/2	lb	Eggplant (1 medium),
		Unpeeled — in 3/4-inch
		Cubes
2	md	Carrots — shredded
1		Green pepper — in 2-inch
		Strips
28	oz	Canned tomatoes, coarsely
		Chopped — liquid reserved
1	ts	Salt
1	ts	Sugar
1	ts	Dried basil
1/2	ts	Ground nutmeg
1/4	ts	Fresh ground pepper
27 1/2	oz	Regular-strength beef broth
		(2 cans)
1/2	c	Chopped parsley
		Salt — to taste
		Grated Parmesan cheese —
		For garnish

INSTRUCTIONS

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 medium-high 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

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