Onion-Eggplant Soup

By jadair

Ingredients

• 2 large onions, sliced into rings
• 2 T butter
• 4 cups water
• 4 cups eggplant, peeled and chopped
• 1 cup thinly sliced zucchini
• 1/2 cup brown rice
• 1/3 cup tomato paste
• 1/4 cup red wine
• 3 bouillon cubes
• 1 clove garlic, minced
• 1 1/2 tsp dried basil
• 1/2 tsp sugar
• 1/4 tsp salt
• 1/2 cup orzo or small pasta
• 4 thin slices French bread, toasted
• 1/4 cup grated parmesan

Preparation

Step 1

In a large saucepan cook the onion in butter till tender. Add the water, eggplant, zucchini, brown rice, tomato paste, red wine, bouillon cubes, garlic, basil, sugar, salt and pepper.

Bring to a boil, reduce heat. Cover and simmer for 30 minutes until the vegetables are very tender. Stir in cooked pasta and heat through.

Ladle soup into bowls. Place one bread slice on top of serving. Sprinkle with parmesan.