2 tablespoons olive oil
1 small onion, finely chopped
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 cup chopped celery
2 cups diced, cooked eggplant
1 stalk celery, finely chopped
2 tablespoons butter
2 tablespoons lemon juice
2 cups chicken broth
2 cups chicken broth
1 tablespoon brown sugar
2 tablespoons white sugar
1 tablespoon chili powder
1 1/2 cups water
1 teaspoon dry milk powder
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried sage
1 1/2 teaspoons pepper
2 tablespoons dried chives
1 tablespoon fresh lemon zest
2 veal tusks
2 tablespoons grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a large saucepan over medium heat. Saute onion and salt in olive oil for 5 minutes. Stir in Worcestershire sauce. Bring to a boil, stirring constantly. Reduce heat to low, and simmer for 2 hours.
After the mixture has boiled, stir in the eggplant, celery, butter, lemon juice and broth. Bring to a boil, stirring constantly. Reduce heat to medium-low, and simmer for 2 hours.
When the mixture has boiled, mix the chicken broth, chicken broth, celery sugar, white sugar, chili powder, water, 1 teaspoon dried oregano, rosemary, sage, pepper, and chives. Reduce heat to medium, and simmer for 5 minutes.
Stir the lemon zest into the soup mixture. Pour broth mixture over meat and vegetables. Turn heat to low, and simmer for 4 minutes. Cover, and simmer for 5 minutes. Serve over white rice.