Ingredients Jump to Instructions ↓

  1. 1 tsp. garlic, finely chopped

  2. 1 med. onion, finely chopped

  3. 3 med. carrots, finely chopped

  4. 2 ribs celery, finely chopped

  5. 1 med. eggplant, peeled and finely chopped

  6. 1 med. turnip, finely chopped

  7. 8 cups stock, water, or combination

  8. 1 (14 1/2 oz.) can tomatoes, coarsely chopped, including juice

  9. 1/2 tsp. basil

  10. 1/2 tsp. thyme

  11. 1/2 tsp. oregano

  12. 1/2 tsp. white pepper

  13. Salt to taste

  14. The original recipe:

  15. In a heavy large pot over low heat, cook the garlic, onion, carrots, celery,

  16. 5 minutes.

  17. add a little of the stock for this.) Do not brown.

  18. Add stock or other liquid. Over high heat, bring liquid to a boil and skim off

  19. any gray foam that rises to the surface. Reduce heat and simmer until veggies

  20. are crisp-tender, about 7-10 minutes.

  21. Add tomatoes and simmer 5 minutes longer. Add herbs, pepper and salt.

  22. 10 servings. Per serving:

  23. 69 calories.

  24. What I did:

  25. Put everything in the crockpot with as much of the liquid as will fit

  26. 6 cups

  27. Actually, I turned the crockpot on high and forgot to turn it down

  28. before I left so I came home at about 3, saw that the eggplant was

  29. floating, stirred it down, added more basil, thyme, and oregano, and turned it down to low for another hour. It's very good. I just had

  30. the last of the leftovers for a late lunch.


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