Sicilian Lentil Soup

Ingredients:

1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1 eggplant, cut into 1 inch cubes
1 teaspoon rosemary, chopped
4 cups vegetable stock
1 cup green lentils
1/2 cup ditalini or macaroni
1/4 teaspoon cinnamon
2 roma tomato, seeded and chopped
salt and black pepper, to taste

Cook the onion in the oil and add the garlic and eggplant. Pour in the stock, rosemary, and lentils. Bring to simmer.

Cover and simmer until lentils are mostly cooked and eggplant is almost tender. Add the pasta and cinnamon. Cook until lentils are soft. Season with salt and pepper and add the tomato.

Drizzle with olive oil before serving.