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Tomato Sausage and Eggplant (Aubergine) Soup

  • 4servings
  • 40minutes
  • 569calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3
MineralsNatrium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 78.07 ml olive oil , plus

  2. 29 1/28 ml olive oil

  3. 1064.65 ml eggplants , unpeeled 1/2-inch cubes

  4. 7 1/39 ml salt

  5. 354.88 ml onions , chopped

  6. 118 1/59 ml fennel or 118 1/59 ml celery , chopped

  7. 29 1/28 ml garlic , minced

  8. 9.85 ml fennel seeds , ground

  9. 2.46 ml pepper

  10. 4 bay leaves

  11. 4.92 ml dried basil

  12. 6.16 ml dried thyme

  13. 453 1/29 g sweet Italian sausage, casing removed

  14. 354.88 ml chicken stock

  15. 822.13 g can crushed tomatoes

  16. 793.78 g can whole canned tomatoes , chopped

Instructions Jump to Ingredients ↑

  1. Heat the 1/3 cup of olive oil in a 4-5 quart saucepan.

  2. Add the eggplant and 1/2 teaspoon of the salt.

  3. Sautee over medium high heat, stirring freqently 5 minutes or until tender. Transfer eggplant to a bowl.

  4. In the same pan, heat remaining 2 tablespoons olive oil. Add onions, celery or fennel, garlic, fennel seed, pepper, bay leaves, remaining salt, basil and thyme. Cook over medium high heat for 5 minutes.

  5. Add sausage and sautee 5-6 minutes breaking meat up into small pieces while cooking.

  6. Add chicken stock, crushed tomatoes, chopped tomatoes with juice, and the eggplant.

  7. Cover and simmer 10-15 minutes, if soup seems too thick add more stock. Remove bay leaves before serving.

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