Italian Sausage and Eggplant Soup Recipe

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Ingredients:

Serving

Directions:

Brown the sausage in a large Dutch oven over medium heat, stirring until it crumbles; drain.
Add the olive oil and onion. Cook over medium heat until the onion is getting tender. Add the garlic and continue to cook until tender.
Add eggplant, cook, stirring constantly for 3 minutes. Add the tomato and the next 8 ingredients (up to the oregano leaves, stopping before the wine); bring to a boil. Reduce heat and simmer uncovered, for 2 hours. (Stir occasionally).
Stir in wine, macaroni, and pepper; cook 15 to 20 minutes or until the pasta is done.
Ladle soup into individual soup bowls. Top each serving with grated Parmesan cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	142.23 Kcal (595 kJ)
Calories from fat	76.43 Kcal
		% Daily Value*
Total Fat	8.49g	13%
Cholesterol	17.23mg	6%
Sodium	393.18mg	16%
Potassium	442.89mg	9%
Total Carbs	9.36g	3%
Sugars	4.6g	18%
Dietary Fiber	2.08g	8%
Protein	5.74g	11%
Vitamin C	13mg	22%
Vitamin A	0.1mg	3%
Iron	0.4mg	2%
Calcium	27.9mg	3%

Amount Per 100 g
Calories	70.04 Kcal (293 kJ)
Calories from fat	37.63 Kcal
		% Daily Value*
Total Fat	4.18g	13%
Cholesterol	8.49mg	6%
Sodium	193.61mg	16%
Potassium	218.08mg	9%
Total Carbs	4.61g	3%
Sugars	2.26g	18%
Dietary Fiber	1.02g	8%
Protein	2.83g	11%
Vitamin C	6.4mg	22%
Iron	0.2mg	2%
Calcium	13.7mg	3%

* 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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