Eggplant (Aubergine) Parmesan Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
Eggplant parmesan is one of my favorite dishes and when saw this recipe in a newspaper converting it into a soup ,I just had to try it but unfortunately I haven't yet. So I'm leaving it all up to the wonderful chefs in ZAARLAND to try it and rate it. Ingredients:
3 tablespoons 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 teaspoons dried oregano |
1/2 teaspoon 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 or stale) or 3 cups italian bread, cubes (toasted or stale) |
Directions:
1. Heat olive oil in a large non-reactive saucepan over medium heat.
2. Add the onions,peppers and the eggplant.
3. Saute 2 minutes Add the garlic,oregano and chilies and continue to saute until softened.
4. Add the tomatoes and water and bring to a boil over high heat.
5. Reduce heat and simmer 35-40 minutes or until vegetables are tender.
6. Add the parmesan,basil,vinegar and bread cubes to soak into the soup and thicken the mixture before serving,about 10 minutes.
|
|