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Eggplant Soup

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Ingredients

  • 2 eggplants peeled, and cut into 1" dice
  • 1 large onion diced
  • 2 large zucchini cut 1/2" dice
  • 3 large tomatoes cut 1/2" dice
  • 1 head garlic separated into cloves
  • 1/2 pound mushrooms quartered
  • 1/2 cup olive oil
  • 6 cups chicken broth or water - (to 7 cups)
  • 1/2 cup red wine
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped oregano
  • 2 tablespoons chopped parsley (optional)

Details

Servings 8

Preparation

Step 1

Toss eggplant, onion, zucchini, tomatoes, garlic and mushrooms with olive oil. Layer vegetables evenly on 15- by 9-inch jellyroll pan. Roast at 350 degrees until browned, stirring occasionally for even browning, about 1 hour. Be careful not to scorch.

Remove from oven and cool. Puree roasted vegetables in blender and transfer to saucepan. Add broth and wine. Simmer over medium heat until slightly reduced, about 20 minutes. (For thicker soup, use less liquid.)

Season to taste with salt and pepper. Add basil and oregano. Remove from heat. Serve in heated cups or bowls and garnish with chopped parsley, if desired.

This recipe yields 8 servings.

Each serving: 199 calories; 629 mg sodium; 1 mg cholesterol; 15 grams fat; 10 grams carbohydrates; 6 grams protein; 1.18 grams fiber.

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