Eggplant (aubergine) Parmesan Soup

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium red bell pepper, seeded and chopped
• 1 medium eggplant, peeled and cut 1/2 inch cubes
• 3 garlic cloves, minced
• 2 teaspoons dried oregano
• 1/2 teaspoon dried chili
• 3 cups canned crushed tomatoes in puree
• 4 cups water
• 1/2 cup parmesan cheese
• 8 -10 fresh basil leaves, chopped
• 1/4 cup balsamic vinegar
• 3 cups french bread (toasted or stale) or 3 cups italian bread, cubes (toasted or stale)

Recipe

• 1 heat olive oil in a large non-reactive saucepan over medium heat.
• 2 add the onions,peppers and the eggplant.
• 3 saute 2 minutes add the garlic,oregano and chilies and continue to saute until softened.
• 4 add the tomatoes and water and bring to a boil over high heat.
• 5 reduce heat and simmer 35-40 minutes or until vegetables are tender.
• 6 add the parmesan,basil,vinegar and bread cubes to soak into the soup and thicken the mixture before serving,about 10 minutes.