Thursday, May 23, 2013

TUSCANY EGGPLANT SOUP



INGREDIENTS:
2 tbsp. olive oil
1 large onion chopped
2 cloves garlic minced
2 large celery stalks finely chopped
5 cups water
2 medium eggplant peeled and cut into ½ - inch dice
1 can crushed tomatoes
2 tsp. Italian herb mix
1 cup pasta (any small shape shells or twists)
¼ cup chopped parsley
Season to taste

PROCEDURE:
1. Heat the oil in soup pot.
2. Add onion, garlic and celery and sauté over medium heat.
3. Bring to a simmer and then simmer gently covered until eggplant is tender.
4. Approximately 45 minutes.
5. In the meantime cook the pasta separately until a dente (approximately 6 minutes).
6. Drain and stir into soup with parsley.
7. Adjust the consistency if the soup has gotten to thick.
8. Season to taste.
9. Simmer over very low heat for approximately 15 minutes and serve at once.
10. However, if your family or guests are arriving later, let the soup stand at least 1 hour then heat as needed.






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