INGREDIENTS:

• 1 lb. very lean ground beef (10% or
• less fat)
• 1 lg. onion, chopped
• 2 cloves garlic, minced
• 1 med.-sized eggplant, peeled and
• diced
• 3 med. zucchini, diced
• 2 carrots, peeled and diced
• 3 stalks celery, cut fine or chopped
• 6 med. tomatoes, peeled and diced (if
• not full-flavored, add some fresh
• lemon juice)
• 4 to 6 c. beef stock, defatted; or
• canned beef stock, fat removed, or
• a mixture of canned beef and
• chicken broth, fat removed
• 1 tsp. basil
• 1 tsp. oregano
• Salt and pepper to taste
• 3/4 to 1 c. thin spaghetti, broken
• Grated Parmesan cheese for garnish

DIRECTIONS:

• In a large soup kettle, saute meat (break up); onions and garlic.
• Add a little olive oil if necessary. Add eggplant and cook 2 or 3
• minutes, stirring occasionally. Add remaining ingredients except
• spaghetti and pepper, simmer uncovered about 1 1/2 hours, add
• spaghetti and cook 10 to 15 minutes more. Add pepper to taste.
• Sprinkle with Parmesan cheese.