• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Eggplant Parmesan Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 3 tb Olive oil
  • 1 md Onion; chopped
  • 1 md Red bell pepper; seeded and
  • -chopped
  • 1 md Eggplant; peeled and, cut in
  • -1/2" dice
  • 3 Cloves garlic; minced
  • 2 ts Dried oregano
  • 1/2 ts Dried red chili flakes
  • 3 c Canned crushed tomatoes in
  • -puree
  • 4 c Water
  • 1/2 c Grated Parmesan cheese
  • 10 Fresh basil leaves; chopped
  • 1/4 c Balsamic vinegar
  • 3 c French or Italian bread
  • -cubes; toasted or stale


Heat olive oil in a large nonreactive saucepan over medium heat. Add the
onions, bell peppers and eggplant; saute 2 minutes. Add the garlic, oregano
and chili flakes and continue to saute until all is softened. Add the
tomatoes and water and bring to a boil over high heat. Reduce heat and
simmer 35 to 40 minutes or until vegetables are tender. Add the Parmesan
cheese, chopped basil, vinegar and bread cubes. Allow the bread cubes to
soak into the soup and thicken the mixture before serving, about 10

NOTES : Normally, eggplant should be sliced, salted and allowed to stand
for about 20 minutes before being rinsed and used so that it tastes less
bitter. You may follow this procedure, but I don't think it's necessary for
this soup.

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