Ingredients Jump to Instructions ↓

  1. 1 eggplant -- peeled and sliced*

  2. 2 tablespoons olive oil

  3. 2 red bell peppers -- sliced

  4. 1/2 medium onion -- sliced

  5. 3 cloves garlic -- chopped

  6. 1 quart chicken stock

  7. 2 tomatoes -- seeded and chopped

  8. 1 teaspoon black pepper

  9. 1/4 teaspoon salt

  10. 1/4 teaspoon cayenne

  11. 1/4 cup cream --

Instructions Jump to Ingredients ↑

  1. Preparation : *note: slice eggplant in 1/4-inch thick slices. Grill or broil the eggplant slices until soft, about 2 minutes per side. Set aside. Heat the oil in a large pot and saute the peppers and onion until soft. Add the garlic, stock, eggplant, and tomatoes. Bring to a boil, reduce the heat, and simmer for 15 minutes. Puree the soup in batches in a food processor or blender. Pass through a coarse strainer. Season to taste with pepper, salt, and cayenne. Reheat and add the cream. Notes: Eggplant lovers will enjoy this soup. It is hearty enough to make a whole meal when combined with a salad and delicious crusty bread. This version is a smooth puree; for a more rustic, chunky soup, do not strain or puree it. You can also leave out the cream if you like.


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