Eggplant Soup

10 ingredients
3 steps

Ingredients

  • 1 Tbsp. butter
  • 1 c. zucchini, diced
  • 1 large eggplant, peeled and cubed into 1-inch
  • 3 stalks celery, diced
  • 2 green peppers, diced
  • 3 onions, diced
  • 1/2 tsp. oregano
  • salt and pepper to taste
  • 2 c. canned, peeled tomatoes, coarsely chopped (juice reserved)
  • 4 c. chicken broth or bouillon

Directions

  1. 1
    Saute celery, onion and green peppers in butter until tender and transparent.
  2. 2
    Add eggplant and zucchini and cook until tender. Add tomatoes, chicken broth, oregano, salt and pepper.
  3. 3
    Cook over medium heat for 1/2 hour or until all vegetables are tender. Serve plain or with Parmesan cheese sprinkled on top.

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