Eggplant (Aubergine) Parmesan Soup

"Eggplant parmesan is one of my favorite dishes and when saw this recipe in a newspaper converting it into a soup ,I just had to try it but unfortunately I haven't yet. So I'm leaving it all up to the wonderful chefs in ZAARLAND to try it and rate it."
 
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Ready In:
1hr 5mins
Ingredients:
13
Serves:
6-8
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ingredients

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directions

  • Heat olive oil in a large non-reactive saucepan over medium heat.
  • Add the onions,peppers and the eggplant.
  • Saute 2 minutes Add the garlic,oregano and chilies and continue to saute until softened.
  • Add the tomatoes and water and bring to a boil over high heat.
  • Reduce heat and simmer 35-40 minutes or until vegetables are tender.
  • Add the parmesan,basil,vinegar and bread cubes to soak into the soup and thicken the mixture before serving,about 10 minutes.

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RECIPE SUBMITTED BY

I'm Native American and live on a reserve. I love any thing that has to do with food from recipe collecting to grocery shopping. I'll try just about any food once. Right now I work in a sports store so when I'm not busy I'm always here on the Zaar.I have a lot of cookbooks that I've collected over the years but I don't use them much anymore because I'd rather do recipes here!
 
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