Eggplant Parmesan Soup
| Yield: | 6 Servings |
| Categories: | Soups |
| 3 | tb | Olive oil |
| 1 | md | Onion; chopped |
| 1 | md | Red bell pepper; seeded and chopped |
| 1 | md | Eggplant; peeled and, cut in 1/2" dice |
| 3 | Cloves garlic; minced | |
| 2 | ts | Dried oregano |
| 1/2 | ts | Dried red chili flakes |
| 3 | c | Canned crushed tomatoes in puree |
| 4 | c | Water |
| 1/2 | c | Grated Parmesan cheese |
| 10 | Fresh basil leaves; chopped | |
| 1/4 | c | Balsamic vinegar |
| 3 | c | French or Italian bread cubes; toasted or stale |
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