Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 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 vegetable broth
• 1 teaspoon sugar
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup dry macaroni (whole wheat preferred)
• 2 teaspoons chopped fresh parsley
• 1/2 cup grated cheddar cheese

1. Heat the oil in a skillet over medium heat and sauté the onion and garlic.

2. Mix in eggplant, carrots, celery, and tomatoes. Pour in vegetable broth.

3. Mix in sugar, and season with nutmeg, salt, and pepper.

4. Cook and stir until heated through.

5. Mix macaroni into the soup, and continue cooking for 10 minutes, or until tender.

6. Mix in parsley. Top with cheddar cheese to serve.