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Soup, Herbed Eggplant Soup




Source of Recipe


From My File: Source Unknown


Recipe Link: http://communities.msn.com/recipesfornoncooks/soupsampstews.msnw

List of Ingredients




1 medium eggplant (about 1-1/4 pounds)

1 large onion, chopped

1 large clove garlic, crushed

2 tablespoons butter or margarine, melted

2 cups water, divided

2 cups beef broth

3/4 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon whole rosemary

1/4 teaspoon dried whole basil

1 (8-ounce) can tomato sauce

Grated Parmesan cheese


Recipe



1. Peel eggplant; cut into 1-inch cubes.

2. Sauté onion and garlic in butter in a Dutch oven over medium heat until tender. Add eggplant, I cup water and next 5 ingredients. Bring to a boil; reduce heat, and simmer 5 minutes or until eggplant is tender.

3. Add tomato sauce and remaining 1 cup of water. Simmer 10 minutes. Sprinkle Parmesan cheese on each serving.

Serves 5