Eggplant Soup

Recipe Ingredients

2		Eggplants - peeled, and
		Cut into 1" dice
1		Onion - diced (large)
2		Zucchini - cut 1/2" dice (large)
3		Tomatoes - cut 1/2" dice (large)
1		Garlic - separated into clove
1/2 lb	227g / 8oz	Mushrooms - quartered
1/2 cup	118ml	Olive oil
6 cups	1422ml	Chicken broth or water - (to 7 cups)
1/2 cup	118ml	Red wine
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped basil
2 tablespoons	30ml	Chopped oregano
2 tablespoons	30ml	Chopped parsley - (optional)

Recipe Instructions

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.

Source:
The Los Angeles Times, 06-27-1999

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