Soups & Salads

Eggplant Supper Stew

What eggplant?

While eggplant in a stew may seem a bit odd, trust me when I say you won’t be able to tell it’s even there when the soup is done (except that little voice in your head telling you it is…)


1 tablespoon vegetable oil
1 medium onion, chopped
1 pound ground beef
1 clove garlic, crushed
1 pound eggplant, diced 
1 cup sliced carrots 
1 cup sliced celery
2 (14.5 ounce) cans Italian diced tomatoes, drained (use regular diced tomatoes and 1.5 tbs of Italian seasoning if you do not have Italian-flavored diced tomatoes)
2 (14 ounce) cans beef broth
1 teaspoon sugar
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup dry macaroni (optional)
2 teaspoons chopped fresh parsley
1/2 cup grated Parmesan cheese

Adapted from


1. Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Mix in sugar and toss to combine.  Pour in beef broth. Add nutmeg, salt, and pepper. Cook and stir until heated through.

2. If you want to add macaroni, add the macaroni into the soup after 50 minutes. Continue cooking for 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan or cheddar cheese. 


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