Heat the oil in a frypan over medium heat and cook the onion, beef and garlic until beef is evenly brown. Drain fat and mix in eggplant, carrots, celery and tomatoes. Pour in beef stock. Mix in sugar and season with nutmeg, salt and pepper. Cook and stir until heated through.
Mix macaroni into the soup and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan cheese to serve.