hmm hmm good

I love this soup especially on chilly nights which we have alot these days. I don't get to make this very often because produce is rather expensive but it's soo good and good for you! I've tweaked the original recipe a bit and cut the serving size down to 4 because it's so filling and we always have yummy leftovers the next day.
For all you eggplant skeptics, my hub doesn't like soup or eggplant but he really likes this meal! We usually have this with brown bread and a side of fruit, applesauce, or jello. Oh yeah, if you don't know what to do with the other half of the eggplant, come back for my tasty eggplant parm recipe.
Super Supper Soup
Ingredients:
olive oil
1/2 lb. ground beef
1/4 of medium onion, chopped
1 clove garlic, crushed or minced
1/2 of small/medium eggplant, diced
1 medium zucchini, sliced
1 large carrot,sliced
1 large celery stalk, sliced
1 (14.5 oz.) diced tomatoes, un-drained
1 (14 oz.) can chicken broth
1/2 tsp. sugar
1/4 tsp. nutmeg
1/2 tsp. salt
generous pinch of pepper
generous pinch of dried basil
2 tsp. fresh parsley or generous pinch dried parsley
1/4 cup parmesan cheese

Directions:
1. Heat oil (drizzled amount) in a skillet over medium heat, and cook beef, onion, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, zucchini, carrot, celery, and tomatoes. Pour in broth. Mix in sugar, and season with nutmeg, salt, pepper, and basil. Cook and stir until heated through, about 25 minutes.
2. Add parsley and parmesan cheese just before serving and gently stir. Serve immediately.
3. Add a little more parmesan cheese to each serving, if desired.