EGGPLANT (AUBERGINE) PARMESAN SOUP
Eggplant parmesan is one of my favorite dishes and when saw this recipe in a newspaper converting it into a soup ,I just had to try it but unfortunately I haven't yet. So I'm leaving it all up to the wonderful chefs in ZAARLAND to try it and rate it.
Provided by Beeks
Categories Vegetable
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a large non-reactive saucepan over medium heat.
- Add the onions,peppers and the eggplant.
- Saute 2 minutes Add the garlic,oregano and chilies and continue to saute until softened.
- Add the tomatoes and water and bring to a boil over high heat.
- Reduce heat and simmer 35-40 minutes or until vegetables are tender.
- Add the parmesan,basil,vinegar and bread cubes to soak into the soup and thicken the mixture before serving,about 10 minutes.
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