1 lb. ground beef
1 c. chopped onion
1 eggplant, diced and peeled
2 c. shredded carrots
1 (1 lb.) can tomatoes, chopped
1 tbsp. instant beef bouillon
1/2 tsp. chopped garlic
1 tsp. nutmeg
1 tsp. tarragon (crushed leaves)
1 tsp. salt
1/2 tsp. black pepper
5 c. water

Cook meat and onions; drain fat. Add all other ingredients; simmer for 45 minutes if you prefer. Grate Swiss or Monterey Jack cheese; sprinkle over each serving.