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Eggplant Parmesan Soup

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CATEGORY CUISINE TAG YIELD
Grains, Eggs, Dairy Sami Soups 6 Servings

INGREDIENTS

3 tb Olive oil
1 md Onion; chopped
1 md Red bell pepper; seeded and chopped
1 md Eggplant; peeled and, cut in 1/2" dice
3 Cloves garlic; minced
2 ts Dried oregano
1/2 ts Dried red chili flakes
3 c Canned crushed tomatoes in puree
4 c Water
1/2 c Grated Parmesan cheese
10 Fresh basil leaves; chopped
1/4 c Balsamic vinegar
3 c French or Italian bread cubes; toasted or stale

INSTRUCTIONS

Heat olive oil in a large nonreactive saucepan over medium heat. Add the
onions, bell peppers and eggplant; saute 2 minutes. Add the garlic, oregano
and chili flakes and continue to saute until all is softened. Add the
tomatoes and water and bring to a boil over high heat. Reduce heat and
simmer 35 to 40 minutes or until vegetables are tender. Add the Parmesan
cheese, chopped basil, vinegar and bread cubes. Allow the bread cubes to
soak into the soup and thicken the mixture before serving, about 10
minutes.
NOTES : Normally, eggplant should be sliced, salted and allowed to stand
for about 20 minutes before being rinsed and used so that it tastes less
bitter. You may follow this procedure, but I don't think it's necessary for
this soup.
Recipe by: The Sacramento Bee 7/23/97
Posted to recipelu-digest Volume 01 Number 527 by Crane Walden
<cranew@foothill.net> on Jan 14, 1998

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