Eggplant Supper Soup

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

What You Need