Pappa Al Pomodoro With Grilled Eggplant Recipe

Name: Pappa Al Pomodoro With Grilled Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salt and pepper, to taste; 1 eggplant, small firm, thinly sliced crosswise; ¼ cup extra virgin olive oil; 56 ounces Italian plum tomatoes; ice water; 6 garlic cloves, thinly sliced; 1 chili pepper, finely chopped; 1 onion, peeled; 1 quart chicken stock; 1 lb peasant bread, stale, torn or cubed; 1 cup fresh basil leaf, torn; ricotta cheese, grated to top

Servings: persons

salt and pepper, to taste
1 eggplant, small firm, thinly sliced crosswise
¼ cup extra virgin olive oil
56 ounces Italian plum tomatoes
ice water
6 garlic cloves, thinly sliced
1 chili pepper, finely chopped
1 onion, peeled
1 quart chicken stock
1 lb peasant bread, stale, torn or cubed
1 cup fresh basil leaf, torn
ricotta cheese, grated to top

1
Heat a grill pan or heavy griddle over medium-high heat.
2
Salt the eggplant and set on paper towels for 10-15 min, then pat dry.
3
Brush the eggplant with extra virgin olive oil and grill, turning once, for 6-8 minute Coarsely chop.
4
In the pot, heat the 1/4 cup EVOO over medium-high heat.
5
Add the garlic and chile pepper.
6
Grate the onion into the pot with a box or hand grater so the juice is not wasted.
7
Stir for 2-3 minute Add the tomatoes and crush with a potato masher; season with salt and pepper.
8
Stir in the bread and basil after 5 minute Cook until the bread has broken down and the soup is substantially thickened, 5 more minute Serve topped with eggplant and cheese.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: salt and pepper, to taste, 1 eggplant, small firm, thinly sliced crosswise, ¼ cup extra virgin olive oil, 56 ounces Italian plum tomatoes, and more.

Yes, Pappa Al Pomodoro With Grilled Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pappa Al Pomodoro With Grilled Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions