EGGPLANT PARMESAN SOUP

INGREDIENTS:

• 3 T olive oil
• 1 med onion & red bell pepper/chopped
• 1 med eggplant/peeled cut 1/2 in cubes
• 3 cloves garlic, minced
• 2 t dried oregano
• 1/2 t dried red chile flakes
• 3 cp canned crushed tomatoes--4 cp water
• 1/2 cp Parmesan cheese
• 8-10 fresh chopped basil leaves
• 1/4 cp Balsamic vinegar
• 3 cp toasted bread cubes

DIR: Heat olive oil in large non reactive saucepan over med heat. Add onion, pepper and eggplant. Sauté 2 min. Add garlic, oregano & chile flakes, sauté until soft. Add tomatoes and water. Bring to boil. Reduce heat and simmer 35 min, or until veg are tender. Add Parmesan cheese, chopped basil, vinegar and bread cubes. Allow bread cubes to soak in soup and thicken the mixture before serving, about 10 min. 6-8 servings.

Courtesy of : B's Cookbook.