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Eggplant Soup

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Sicilian-eggplant-soup lg

Eggplant Soup

Ingredients Edit

Directions Edit

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

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