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Pappa Al Pomodoro With Grilled Eggplant

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“From Everyday with RR mag.”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.

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