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    Eggplant Del Rio


    Source of Recipe


    fooddownunder.com

    List of Ingredients




    8 1/4 cup Vegetable broth, or water
    4 Cloves garlic, minced
    1 1/2 cup Chopped onion

    ADDITIONS
    3 cup No-salt-added whole tomatoes, chopped
    1 cup Sliced carrot
    1 cup Sliced celery
    2 cup Diced eggplant, see note below "optional prep)
    2 cup Cooked pinto beans, rinsed and drained
    (original recipe calls for 2 cup Corn kernels)
    1 tsp Ground cumin
    1 tsp Chili powder
        Freshly ground black pepper, optional

    Recipe



    OPTIONAL PREP: Slice a peeled and trimmed eggplant into 1/2-inch rounds. Spray a cookie sheet and arrange the eggplant in a single layer. Spray the tops of the rounds. Bake 12 to 15 minutes at 425F. Allow to cool slightly then cut roughly chop.

    * 1. Place 1/4-cup broth or water in a heavy soup pot over moderate heat. Add garlic and onion to the pot. Cook and stir over medium heat for 5 minutes or until lightly browned.
    * 2. Add the remaining broth/water, tomatoes (with juice), carrots and celery. Bring to a boil. Cook for 10 minutes or until carrots are tender.
    * 3. Add chopped eggplant. Cook for 10 minutes or until eggplant is tender.
    * 4. Add the pinto beans, (corn,) cumin and chili powder. Cook for 5 minutes.
    * Season with pepper.
    * 5. Optional: puree or mash about 20% of the soup. Stir the puree into the soup. Serve immediately, in individual bowls, garnished with cheese, if using.

 

 

 

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