Ingredients
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1 large onion
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1 medium eggplant
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2 carrots
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6 medium tomatoes
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2 garlic cloves
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3 medium zucchini
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2 stalks celery
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2 tablespoons vegetable oil
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1 lb ground beef
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4 cups beef stock
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1 teaspoon basil
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1 teaspoon oregano
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1 teaspoon salt
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1/2 cup elbow macaroni
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parmesan cheese, to taste
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ground black pepper, to taste
Instructions
- Peel and dice the onion, eggplant, carrots, and tomatoes. Peel and mince the garlic. Dice the zucchini and celery.
- Heat the oil in a large soup kettle. Add the onions and garlic and saute until tender.
- Add ground beef and cook until no longer pink. Add the eggplant and saute 3 minutes, stirring.
- Add the carrots, tomatoes, zucchini, celery, stock, basil, oregano, and salt. Stir well. Simmer, uncovered, 1 1/2 hours.
- Add the macaroni and cook 15 minutes more. Add pepper to taste. Serve topped with Parmesan cheese.