Tomato Sausage and Eggplant (Aubergine) Soup

"Thick and Hearty. A meal in itself, add crusty bread and salad."
 
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photo by abloom69 photo by abloom69
photo by abloom69
Ready In:
40mins
Ingredients:
16
Yields:
3 quarts
Serves:
4-6
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ingredients

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directions

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

Questions & Replies

  1. Can this recipe be canned in a pressure cooker? If so for how long?
     
  2. Shouldn't you be giving credit to The Commissary Cookbook for this recipe?
     
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Reviews

  1. Loved this recipe!!! I like the other person I didn't have fennel seeds and added oregano and my other favorite seasonings. De-dog-on-licious!!! GREAT!!!!! Thanks for sharing!!!! I put it over rice.
     
  2. It is just what it said - thick and hearty. I had to omit celery/fennel, as I did not have any, and substituted basil for oregano, for the same reason. I added a bit of cumin in the end, and some sugar to neutralise the tomatoes. The result was a beautiful, heavy, "full-bodied" soup that was indeed a meal in itself. Thank you for posting.
     
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Tweaks

  1. It is just what it said - thick and hearty. I had to omit celery/fennel, as I did not have any, and substituted basil for oregano, for the same reason. I added a bit of cumin in the end, and some sugar to neutralise the tomatoes. The result was a beautiful, heavy, "full-bodied" soup that was indeed a meal in itself. Thank you for posting.
     

RECIPE SUBMITTED BY

I live about 20 minutes away from Vancouver, British Coumbia in the Historic Little Fishing City of Ladner, BC, this photo is just a view from one of the many little Islands that surround Vancouver Island and Vancouver. I am close to many Berry and Fruit Farms, Organic Farms and plentiful Seafood. I am currently a part-time Private Chef for a client in Vancouver , she keeps my job very interesting snd challenging. I am always looking for recipes to prepare for her. Most of the recipes I post have been successful with clients or family over the years however I am pretty lazy about entering them in my cookbook, but I am getting better. Also after being online for years I am utilizing Recipezaar as a means to organize all my online saved recipes and recipes yet to try. My other work days are working with my Dad in the Family Business which is in Transportation . It says passions, well, I guess I have a passion for the search, the pouring over of recipes in cookbooks and the internet, most of the time I don't end up making any of them but I just love to look.
 
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