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Eggplant parmesan soup

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Ingredients/Components

oregano - 1 tsp
basil - 1 tsp
olive oil - 1 Tbsp
Parmesan cheese, grated
minced garlic - 1 tsp
stick margarine or butter - 1/2 item
medium onion, chopped coarsely - 1 item
medium-size eggplants, firm - 2 item
cans crushed tomatoes with added puree - 2 oz

How to make eggplant parmesan soup:

Saut?� in soup pot in olive oil and margarine or butter the onion and garlic. Skin and cube eggplants; add to onion and garlic; saut?� for 3 minutes, stirring often. Then just cover mixture with water; let cook until eggplants are tender. Add crushed tomatoes, basil and oregano; puree entire mixture in blender. Return everything to soup pot; add Parmesan cheese. Adjust consistency of soup with added water, if needed. It should be neither thin nor thick; cook over low heat for 1 hour, covered. Garnish with additional Parmesan cheese and parsley at table.

Note: Best if made 8 hours in advance.

Recipe categories: Soups & stews, Tomato, Eggplant.

Rating:

2.9

Average rating: 2.9, total votes: 7

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