EGGPLANT SOUP

2 tb olive oil
2 tb butter
1 medium onion, chopped
3 chicken breasts, sliced
1 medium eggplant, peeled and diced
2 garlic cloves, chopped
1 cup chopped carrot
1 cup diced celery
6 tomatoes, chopped
3 1/2 cups chicken broth
1/2 tsp ground nutmeg
1 tsp sugar
1 tsp salt
1/2 tsp pepper
1/2 cup macaroni
2 tsp parsley
2 cups grated sharp Cheddar Cheese

Melt the oil and butter in a stockpot, add the onion and sauté until lightly browned. Add the sliced chicken breasts and sauté until partially cooked, until golden. Add the eggplant, garlic, carrot, celery, tomatoes, broth, nutmeg, sugar, salt and pepper. Cover, reduce the heat, and simmer for 45 minutes. Add the macaroni and parsley and simmer for about 10 minutes, or until the pasta is cooked, but still al dente. Ladle into small porcelain soup bowls and top with the grated cheese.