Eggplant Supper "Super" Soup

Don't let the "eggplant" part scare you - this soup is so good!! It actually reminds me of my favorite soup at Olive Garden, pasta e fagioli. Rick grew eggplants this year and I didn't have a clue what to do with them. I made eggplant parmesiana but it took forever. I found this recipe and Rick loved it so much he kept going back for more and asked me to make it again not even a week later! 

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 pound ground beef
• 1 clove garlic, crushed
• 1 pound eggplant, diced
• 3/4 cup sliced carrots
• 3/4 cup sliced celery
• 2 (14.5 ounce) cans Italian diced tomatoes, drained
• 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
• 2 teaspoons chopped fresh parsley
• 1/2 cup grated Parmesan cheese

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. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.
2. Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. (I cooked mine a little longer until the eggplant was soft). Mix in parsley. Top with Parmesan chreese to serve.