2 tbsp. each olive oil & butter
1 med. onion, chopped
1 lb. lean ground beef
1 med. eggplant, diced
1 clove garlic, minced
1/2 c. carrots, chopped
1/2 c. sliced celery
1 lg. can pear-shaped Italian-style tomatoes
2 (14 oz.) cans beef broth
1/2 tsp. pepper
1/2 tsp. ground nutmeg
1 tsp. salt
1 tsp. sugar
1/2 c. salad macaroni
2 tbsp. minced parsley
Grated Parmesan cheese

Heat olive oil and butter. Add onion and saute. Add meat and stir over heat until pink is gone. Add eggplant, garlic, carrots, celery, tomatoes, beef broth, salt, sugar, pepper and nutmeg. Cover and simmer 10 minutes or until macaroni is tender. Serve in soup bowls. Pass cheese to sprinkle over top.