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Tomato Sausage and Eggplant (Aubergine) Soup

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“Thick and Hearty. A meal in itself, add crusty bread and salad.”
READY IN:
40mins
SERVES:
4-6
YIELD:
3 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the 1/3 cup of olive oil in a 4-5 quart saucepan.
  2. Add the eggplant and 1/2 teaspoon of the salt.
  3. Sautee over medium high heat, stirring freqently 5 minutes or until tender. Transfer eggplant to a bowl.
  4. In the same pan, heat remaining 2 tablespoons olive oil. Add onions, celery or fennel, garlic, fennel seed, pepper, bay leaves, remaining salt, basil and thyme. Cook over medium high heat for 5 minutes.
  5. Add sausage and sautee 5-6 minutes breaking meat up into small pieces while cooking.
  6. Add chicken stock, crushed tomatoes, chopped tomatoes with juice, and the eggplant.
  7. Cover and simmer 10-15 minutes, if soup seems too thick add more stock. Remove bay leaves before serving.

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