Italian Sausage and Eggplant Soup

Name: Italian Sausage and Eggplant Soup
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 18
Cuisine: Mediterranean, Italian, European
Ingredients: 946 milliliters beef stock; 0 teaspoons black pepper, freshly ground; 3 carrots, scraped and diced; 2 stalks celery, diced; 1 teaspoon dried basil leaves; 1 medium eggplant, peeled and diced; 118 milliliters elbow macaroni, uncooked; 4 cloves garlic, minced; 454 grams italian sausage; 2 Tbsps olive oil; 1 medium onion, chopped; 1 teaspoon dried oregano leaves; 18 servings parmesan cheese, freshly grated; 1 teaspoon salt; 1 teaspoon sugar; 8 larges tomatoes, peeled and quartered; 177 milliliters burgundy wine; 3 mediums zucchini, diced

Italian Sausage and Eggplant Soup might be just the Mediterranean recipe you are searching for. One serving contains 280 calories, 17g of protein, and 18g of fat. This recipe serves 18. It works best as a main course, and is done in around 3 hours and 20 minutes. A mixture of beef stock, zucchini, burgundy wine, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It can be enjoyed any time, but it is especially good for Autumn.