Eggplant (Aubergine) Parmesan Soup Recipe

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Ingredients:

Serving

3 tbsp olive oil
1 medium onion, chopped
1 medium red bell pepper, seeded and chopped
1 medium eggplant, peeled and cut 1/2 inch cubes
3 garlic cloves, minced
2 tsp dried oregano
1/2 tsp dried chili
3 cups canned crushed tomatoes in puree
4 cups water
1/2 cup parmesan cheese
8 -10 fresh basil leaves, chopped
1/4 cup balsamic vinegar
3 cups french bread (toasted

Directions:

Heat olive oil in a large non-reactive saucepan over medium heat.
Add the onions,peppers and the eggplant.
Saute 2 minutes Add the garlic,oregano and chilies and continue to saute until softened.
Add the tomatoes and water and bring to a boil over high heat.
Reduce heat and simmer 35-40 minutes or until vegetables are tender.
Add the parmesan,basil,vinegar and bread cubes to soak into the soup and thicken the mixture before serving,about 10 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	432.87 Kcal (1812 kJ)
Calories from fat	85.42 Kcal
		% Daily Value*
Total Fat	9.49g	15%
Cholesterol	6.32mg	2%
Sodium	822.03mg	34%
Potassium	711.26mg	15%
Total Carbs	70.69g	24%
Sugars	12.7g	51%
Dietary Fiber	6.81g	27%
Protein	17.49g	35%
Vitamin C	27.1mg	45%
Vitamin A	0.4mg	12%
Iron	10.2mg	57%
Calcium	200.1mg	20%

Amount Per 100 g
Calories	105.56 Kcal (442 kJ)
Calories from fat	20.83 Kcal
		% Daily Value*
Total Fat	2.31g	15%
Cholesterol	1.54mg	2%
Sodium	200.46mg	34%
Potassium	173.45mg	15%
Total Carbs	17.24g	24%
Sugars	3.1g	51%
Dietary Fiber	1.66g	27%
Protein	4.27g	35%
Vitamin C	6.6mg	45%
Vitamin A	0.1mg	12%
Iron	2.5mg	57%
Calcium	48.8mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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