Free Recipe Eggplant Parmesan Soup
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Eggplant Parmesan Soup Recipe
3 tb Olive oil
1 md Onion; chopped
1 md Red bell pepper; seeded and
-chopped
1 md Eggplant; peeled and, cut in
-1/2 dice
3 Cloves garlic; minced
2 ts Dried oregano
1/2 ts Dried red chili flakes
3 c Canned crushed tomatoes in
-puree
4 c Water
1/2 c Grated Parmesan cheese
10 Fresh basil leaves; chopped
1/4 c Balsamic vinegar
3 c French or Italian bread
-cubes; toasted or stale
Eggplant Parmesan Soup Preparation
Heat olive oil in a large nonreactive saucepan over medium heat. Add the onions, bell peppers and eggplant; saute 2 minutes. Add the garlic, oregano and chili flakes and continue to saute until all is softened. Add the tomatoes and water and bring to a boil over high heat. Reduce heat and simmer 35 to 40 minutes or until vegetables are tender. Add the Parmesan cheese, chopped basil, vinegar and bread cubes. Allow the bread cubes to soak into the soup and thicken the mixture before serving, about 10 minutes. NOTES : Normally, eggplant should be sliced, salted and allowed to stand for about 20 minutes before being rinsed and used so that it tastes less bitter. You may follow this procedure, but I don”t think it”s necessary for this soup. Recipe by: The Sacramento Bee 7/23/97 Volume 01 Number 527 by Crane Walden <cranew@foothill.net> on Jan 14, 1998
Cooking Temperature:
Recipe Serves: 6
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