Return to Franklin Kitchen

Eggplant Supper Soup


Submitted by: Jane Mahan, Elm Springs, AR 



I collect recipe books - and, of course, recipes.

I've got the following simmering on the stove, ready for me to fix a skillet of cornbread.


For those who do NOT like eggplant, have no fear - you would never know

it was part of the soup unless the cook confesses. I successfully served it to my husband, Jim,

several times & he loved it - then one day, he saw me peeling the eggplant and I had to confess my treachery.



EGGPLANT SUPPER SOUP -Sunset Cooking for Two

Prep time: 10 minutes Cooking time: 40 minutes, approx.




1 Tablespoon olive oil or salad oil

1 Tablespoon butter or margarine

1 small onion, chopped

1/2 lb lean ground beef

1 small eggplant, about 1 lb, diced

1 small clove of garlic, minced or pressed

1 small carrot, shredded

1 can -14 oz- tomatoes

1 can -about 14 oz - regular-strength beef broth

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon black pepper

1/4 teaspoon ground nutmeg 

 (Jane's note, the nutmeg is an essential ingredient)

2 Tablespoons salad macaroni 

** (see Jane's note on macaroni amount at bottom of page)

2 Tablespoons minced parsley



Heat oil and butter in a 3-qt. heavy pan over medium heat. Add onion and

cook, stirring until limp. Crumble meat into pan and stir over

medium-high heat until it loses its pinkness. Skim off and discard any fat.

Add eggplant, garlic, carrot, tomatoes-breaking them up with a spoon-

and their liquid, beef broth, salt, sugar, black pepper, and nutmeg.

Cover and simmer for about 30 minutes.

Add macaroni,  (elbow, shell, or bow-tie), and parsley. 

 Simmer for 10-15 minutes more or until macaroni is tender to bite.

Sprinkle grated Parmesan cheese over the servings.


I like to serve this with cornbread, but have also served it with

Fritos & it is a wonderful change. It's as good on day two - if there is any left - as it is initially.


Enjoy!,  Jane


** Macaroni Note

When I saw 2 tablespoons, I thought "This has to be an error!" But as a recipe book collector who occasionally even cooks the recipes, I have a standing rule: Always follow the recipe EXACTLY first time, even to named brands if I can find them. Then I know what the recipe is supposed to taste like. After that, I often adjust or add, delete, or tweak the recipes to my liking.

So, I made the Eggplant Supper Soup with 2 tablespoons of elbow macaroni. It was perfect. After that, I would occasionally substitute 2 Tablespoons (not level ;-) ) of bow tie or shell, being careful not to get too many over the approximate 2 Tablespoons measurement.

The macaroni contributes "grace notes" for the eggplant & other main ingredients. More will affect the mix of flavors, but more importantly, I think it would mess with the "soupiness".