Recipe(tried): Eggplant Soup (almost a one pot meal)

EGGPLANT SOUP (hearty)

2 tbsp olive oil
2 tbsp butter
1 medium onion, chopped
3 chicken breasts, sliced (I use deboned thighs about 2 lbs.)
2 medium eggplants, 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 cup macaroni or the pasta of your choice
2 tsp parsley (I use cilantro, of course)
2 cups grated sharp Cheddar Cheese

Melt the oil and butter in a stockpot, add the onion and saut until lightly browned.

Add the sliced chicken breasts and saut 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 soup bowls and top with the grated cheese.