Tuesday, October 7, 2014

Eggplant soup

This afternoon I made eggplant soup, which is incredibly yummy. Friend Pat had given me two nice eggplants from her garden and since October should be the start of soup/stew season I decided to make soup........of course it's not really soup/stew season because it's still in the upper 80's and dry......
Anyhow, if you like eggplant this soup is definitely worth making - easy peasy and very yummy......waiting on Sam to get home so we can ladle some up in bowls....with some good crusty bread on the side.......and if I get up off my butt I'll make a salad........

Eggplant Soup

1 lb of ground beef
1 large onion, chopped
1 tbs butter (sometimes, like today I just used olive oil)
1 tbs olive oil
1 large garlic clove, minced
1 medium eggplant (1 1/2 lbs) peeled and cut into 1/2" or so cubes
2 medium carrots, chopped or shredded
1 green pepper cut into thin long strips
1 can (28 oz) tomatoes (I use small diced tomatoes)
1 tsp sugar
1 tsp basil
1/2 tsp ground nutmeg
1/4 tsp pepper or to taste (I use more)
2 cans beef broth (14oz cans)
1/2 cup chopped parsley (I never add this but since I've got some growing on the deck I will right before serving tonight)

Brown beef and onion in butter and oil. Add garlic, eggplant, carrots and green pepper - cook stirring occasionally until eggplant browns.

Stir in tomatoes, coarsely chop if whole tomatoes and their liquid, sugar, basil, nutmeg, pepper and broth. Bring to a boil, reduce heat, cover and simmer for 50 minutes.

Stir in parsley before serving.  Sometimes we sprinkle a little parmesan on top.

1 comment:

  1. You are right. Easy peasy and very yum. We added some jalapeno instead of green pepper for a little kick. Thanks for dinner tonight.


I love your comments - thank you!