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Eggplant Parmigana Soup

List of Ingredients




3 1/2 oz olive oil
3 onions, chopped
3 cloves of garlic, minced
3 eggplants, peeled and cubed into 1" pieces
16 C. chicken broth
3 C tomato juice
3/4 C parsley, minced
3/4 T thyme
salt and pepper
GARNISH: Shredded Mozzarella cheese



Recipe



Combine oil, onions and garlic and sauté for about 2 minutes. Add the eggplant, chicken stock, tomato juice, parsley and thyme. Bring to a boil, lower heat and simmer, covered for about 30 minutes. Serve with mozzarella cheese sprinkled over the top.
Makes enough to feed a small army....16 servings!