Tomato Sausage and Eggplant (Aubergine) Soup Recipe

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Tomato Sausage and Eggplant (Aubergine)  Soup
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Ingredients:

Directions:

  1. Heat the 1/3 cup of olive oil in a 4-5 quart saucepan.
  2. Add the eggplant and 1/2 teaspoon of the salt.
  3. Sautee over medium high heat, stirring freqently 5 minutes or until tender. Transfer eggplant to a bowl.
  4. In the same pan, heat remaining 2 tablespoons olive oil. Add onions, celery or fennel, garlic, fennel seed, pepper, bay leaves, remaining salt, basil and thyme. Cook over medium high heat for 5 minutes.
  5. Add sausage and sautee 5-6 minutes breaking meat up into small pieces while cooking.
  6. Add chicken stock, crushed tomatoes, chopped tomatoes with juice, and the eggplant.
  7. Cover and simmer 10-15 minutes, if soup seems too thick add more stock. Remove bay leaves before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 493.58 Kcal (2067 kJ)
Calories from fat 321.08 Kcal
% Daily Value*
Total Fat 35.68g 55%
Cholesterol 36.71mg 12%
Sodium 1677.59mg 70%
Potassium 745.59mg 16%
Total Carbs 21.04g 7%
Sugars 8.51g 34%
Dietary Fiber 5.35g 21%
Protein 23.28g 47%
Vitamin C 10.4mg 17%
Iron 2.3mg 13%
Calcium 95.8mg 10%
Amount Per 100 g
Calories 119.07 Kcal (499 kJ)
Calories from fat 77.46 Kcal
% Daily Value*
Total Fat 8.61g 55%
Cholesterol 8.86mg 12%
Sodium 404.71mg 70%
Potassium 179.87mg 16%
Total Carbs 5.08g 7%
Sugars 2.05g 34%
Dietary Fiber 1.29g 21%
Protein 5.62g 47%
Vitamin C 2.5mg 17%
Iron 0.6mg 13%
Calcium 23.1mg 10%

* 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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Recipe Tags

Weightwatchers Points

  • 12
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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