Pappa Al Pomodoro With Grilled Eggplant
"From Everyday with RR mag."
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- salt and pepper, to taste
- 1 eggplant, small firm, thinly sliced crosswise
- 1⁄4 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
directions
- Heat a grill pan or heavy griddle over medium-high heat. Salt the eggplant and set on paper towels for 10-15 min, then pat dry. Brush the eggplant with extra virgin olive oil and grill, turning once, for 6-8 minute Coarsely chop.
- In the pot, heat the 1/4 cup EVOO over medium-high heat. Add the garlic and chile pepper. Grate the onion into the pot with a box or hand grater so the juice is not wasted. Stir for 2-3 minute Add the tomatoes and crush with a potato masher; season with salt and pepper.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I am a Colorado ski bum at heart, but am currently stuck in Miami, FL of all places working on my Doctoral degree in physical therapy at UM. I can't wait until I graduate and can get back to the mountains! 2 more years, 2 more years...I love to cook and find it a great way to relax and slow down after classes and I can't wait until I have more free time to be able to do it. I have been in the Air National Guard with Colorado and Florida for the last four years and have been fortunate enough to taste many different foods and stretch my palate. I have lots of recipes waiting to be posted and when I finally get the time I will, so stand by!
