Eggplant Parmesan Soup

1. 1

   Saute in soup pot in olive oil and margarine or butter the onion and garlic.

2. 2

   Skin and cube eggplants; add to onion and garlic; saute for 3 minutes, stirring often.

3. 3

   Then just cover mixture with water; let cook until eggplants are tender.

4. 4

   Add crushed tomatoes, basil and oregano; puree entire mixture in blender.

5. 5

   Return everything to soup pot; add Parmesan cheese. Adjust consistency of soup with added water, if needed.

6. 6

   It should be neither thin nor thick; cook over low heat for 1 hour, covered. Garnish with additional Parmesan cheese and parsley at table.

* Per serving · 4 servings · Values may vary.

No additional tips available.