Italian Sausage And Eggplant Soup

1. 1

   Brown the sausage in a large Dutch oven over medium heat, stirring until it crumbles; drain.

2. 2

   Add the olive oil and onion. Cook over medium heat until the onion is getting tender. Add the garlic and continue to cook until tender.

3. 3

   Add eggplant, cook, stirring constantly for 3 minutes. Add the tomato and the next 8 ingredients (up to the oregano leaves, stopping before the wine); bring to a boil. Reduce heat and simmer uncovered, for 2 hours. (Stir occasionally).

4. 4

   Stir in wine, macaroni, and pepper; cook 15 to 20 minutes or until the pasta is done.

5. 5

   Ladle soup into individual soup bowls. Top each serving with grated Parmesan cheese.

* Per serving · 4 servings · Values may vary.