Eggplant Soup

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

[edit] Ingredients

• 2 x Eggplants peeled, and
• cut into 1" dice
• 1 lrg Onion diced
• 2 lrg zucchini cut 1/2" dice
• 3 lrg tomatoes cut 1/2" dice
• 1 head garlic separated into clove
• 1/2 lb Mushrooms quartered
• 1/2 cup olive oil
• 6 cup chicken broth or water - (to 7 cups)
• 1/2 cup red wine
• salt to taste
• Freshly-ground black pepper to taste
• 2 tbl chopped basil
• 2 tbl chopped oregano
• 2 tbl chopped parsley (optional)

[edit] Directions

• Toss Eggplant, Onion, zucchini, tomatoes, garlic and Mushrooms with olive oil. Layer vegetables evenly on 15- by 9-inch jellyroll pan. Roast at 350 degrees until browned, stirring occasionally for even browning, about 1 hour.
• Remove from oven and cool. Puree roasted vegetables in blender and transfer to saucepan. Add broth and wine. Simmer over medium heat until slightly reduced, about 20 minutes. (
• Season to taste with salt and pepper. Add basil and oregano. Remove from heat. Serve in heated cups or bowls and garnish with chopped parsley, if desired.

[edit] Other Links

[edit] See also