Eggplant Minestrone

Name: 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

16 ingredients

5 steps

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

Peel and dice the onion, eggplant, carrots, and tomatoes. Peel and mince the garlic. Dice the zucchini and celery.
2

Heat the oil in a large soup kettle. Add the onions and garlic and saute until tender.
3

Add ground beef and cook until no longer pink. Add the eggplant and saute 3 minutes, stirring.
4

Add the carrots, tomatoes, zucchini, celery, stock, basil, oregano, and salt. Stir well. Simmer, uncovered, 1 1/2 hours.
5

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