5 tbsp. parve butter
1 med. eggplant, peeled & diced
1 med. onion, chopped
2 garlic cloves, minced
2 lg. tomatoes, cubed
2 bay leaves
7 c. beef stock
1/2 c. rice, white or brown
1/2 lb. ground veal, beef or turkey
2 tbsp. parsley or dill, chopped
1 shallot, minced
Flour
1/2 tsp. dried basil or 3 basil leaves, finely chopped

Melt butter in large saucepan. Add eggplant, onion and garlic. Cook on medium heat until vegetables are soft. Add tomatoes, bay leaves, beef stock. Bring to a boil. Add rice, lower heat, cook 30 minutes. Mix meat, parsley or dill. Shape into small balls, roll into flour. Drop into soup and cook approximately 30 minutes longer on low heat. Watch it so it doesn't burn or stick. Wonderful!