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Eggplant (Aubergine) Parmesan Soup

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“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.”
READY IN:
1hr 5mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in a large non-reactive saucepan over medium heat.
  2. Add the onions,peppers and the eggplant.
  3. Saute 2 minutes Add the garlic,oregano and chilies and continue to saute until softened.
  4. Add the tomatoes and water and bring to a boil over high heat.
  5. Reduce heat and simmer 35-40 minutes or until vegetables are tender.
  6. 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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