Vegetarian Eggplant (Aubergine) Soup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is my modified vegetarian version of DeSouter's Eggplant Parmesean soup. I wanted to get the nutrional info because I've been addicted to this since I found it here. I make a batch and have lunch for a week! Ingredients:
3 tablespoons olive oil |
3 medium onions, chopped |
4 garlic cloves, minced |
3 eggplants, peeled & chopped |
1 (28 ounce) can crushed tomatoes |
3 -4 tablespoons tomato paste |
6 cups vegetable stock (or 6 cups water and boullion) |
3 tablespoons dried parsley |
1 tablespoon thyme |
salt & pepper |
Directions:
1. sweat onions and garlic in olive oil till soft.
2. add remaining ingredients and simmer 30-40 minutes until eggplant is tender.
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