Ingredients Jump to Instructions ↓

  1. 1 lg Eggplant, halved lengthwise

  2. 2 lg Yellow onions; quartered

  3. 1 x Olive oil

  4. 1 lg Sweet red pepper; cored, see

  5. ; quartered 3 Plum tomatoes; halved

  6. 3 Cl Garlic

  7. 1/2 ts Dried thyme; crumbled

  8. 1/2 ts Dried basil; crumbled

  9. 1/4 ts Salt or to taste

  10. 1/8 ts Black pepper

  11. 6 c Stock

  12. 400 f. Arrange the eggplant and onions in a large shallow baking pan, brush the cut sides with

  13. 1 1/2 teaspoons of the oil, and bake for 20 minutes. Add the red pepper, tomatoes and garlic to the pan; brush the cut sides with the remaining

  14. 1 1/2 teaspoons of oil. Sprinkle the thyme, basil, salt and black pepper over the vegetables and bake

  15. 20 minutes more or until tender. : Set aside the red pepper and 1 eggplant half. Chop the remaining half eggplant, onions, tomatoes, and garlic and transfer them to a large saucepan. Add the stock, bring it to a boil, then lower the heat and simmer the mixture, stirring occasionally, for 20 minutes. Meanwhile, peel the red pepper and dice the pulp. Dice the reserved eggplant. : In a food processor or blender, working in batches if necessary, whirl the cooked mixture until pureed. Return the puree to the saucepan and stir in the diced eggplant and red pepper. Simmer the soup for 5 minutes or until heated through. Makes

  16. 6 1 1/2 cup

  17. 107, fat

  18. 3g, sodium 232mg, chol

  19. 0mg, cal from fat

  20. 25.4% from: Reader's Digest Live Longer Cookbook : D/L from Prodigy

  21. 12-14-94. Recipe collection of Sue Smith.


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