Tomato Sausage and Eggplant (Aubergine) Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Thick and Hearty. A meal in itself, add crusty bread and salad. Ingredients:
1/3 cup olive oil, plus |
2 tablespoons olive oil |
4 1/2 cups eggplants, unpeeled 1/2-inch cubes |
1 1/2 teaspoons salt |
1 1/2 cups onions, chopped |
1/2 cup fennel or 1/2 cup celery, chopped |
2 tablespoons garlic, minced |
2 teaspoons fennel seeds, ground |
1/2 teaspoon pepper |
4 bay leaves |
1 teaspoon dried basil |
1 1/4 teaspoons dried thyme |
1 lb sweet italian sausage, casing removed |
1 1/2 cups chicken stock |
1 (29 ounce) can crushed tomatoes |
1 (28 ounce) can whole canned tomatoes, chopped |
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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