Dilled Tomato-Eggplant Soup
| Yield: | 6 Servings |
| Categories: |
| 1 | md | Eggplant; peeled |
| 1 | tb | Butter; * see note |
| 6 | md | Tomatoes; peel, seed, chop |
| 2 | md | Onions; finely chopped |
| 1 1/2 | Cloves garlic; minced | |
| 2 | Bay leaves; crumbled | |
| 1 | pn | Marjoram |
| 8 | c | Beef stock |
| 1/3 | c | Rice; uncooked |
| Salt and black pepper | ||
| 1/2 | lb | Ground veal; ** see note |
| 1/8 | ts | Nutmeg |
| 1/8 | ts | Oregano |
| 2 | tb | Fresh dill; minced |
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