King Edward Hotel's Tomato Bisque

Recipe Ingredients

1 cup	62g / 2.2oz	Diced white onion
1 teaspoon	5ml	Finely-chopped garlic
3 tablespoons	45ml	Olive oil
1 cup	146g / 5.1oz	Diced eggplant
1 cup	146g / 5.1oz	Diced yellow zuchinni
1 cup	146g / 5.1oz	Diced green zucchini
1 cup	146g / 5.1oz	Diced sweet peppers
		(yellow, red and green)
1 tablespoon	15ml	Tomato paste
1 1/3 cups	315ml	Tomato juice
1 1/3 cups	315ml	Chicken stock
1/2 cup	20g / 0.7oz	Chopped fresh basil leaves
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Cook onion and garlic in hot oil for 2 minutes. Add eggplant, zucchini and peppers. Cook 5 minutes.

Add tomato paste and cook 5 minutes on low heat. Stir in tomato juice and stock. Simmer until vegetables are just tender, about 8 to 10 minutes.

Stir in basil, season with salt and pepper.

This recipe yields 6 servings.

Source:
Undocumented, but from the WWW

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