Ingredients
- 1 Small Eggplant
- 1 Large Bell Pepper or 2-3 Other Sweet Peppers (I used Corona di Toro Peppers)
- 6-7 Medium to Large Tomatoes
- 3 Large Garlic Cloves
- 1-2 Zucchini or Other Summer Squash
- 1 Medium Onion
- 2 Cups Chicken or Vegetable Broth
- 1 Teaspoon Dried Basil
- 1 Teaspoon of Garlic Salt or to taste (the broth may be salty enough)
- Pepper to taste
- 2 Tablespoons Olive Oil
Number of Servings :
6
Direction
Peel and cut up the eggplant into 1/2 inch cubes. Cut the summer squash up in quarter-inch thick rounds. Dice the onion and the peppers. Blanch and peel the tomatoes and quarter them. Pour the olive oil into the soup pot and toss in the veggies. Press the garlic into the pot. If you don't have a garlic press you can dice up the cloves and toss them in the pot with the veggies. Pour in the chicken or vegetable broth and bring to a boil. Add the garlic salt, pepper, and dried basil. If you want thicker soup, either decrease the amount of broth or add more tomatoes. This recipe works great with canned or frozen tomatoes as well as fresh. Reduce the temperature and simmer, stirring occasionally. Let the soup simmer for about a half an hour, or until the eggplant is nice and soft.
