Eggplant Parmesan Soup

  • Yield: 6 to 8 servings


3tablespoons olive oil
1medium onion, chopped
1medium red bell pepper, seeded and chopped
1medium eggplant, peeled and cut into 1/2-inch dice
3-- garlic cloves, minced
2teaspoons dried oregano
1/2teaspoon dried red chili flakes
3cups canned crushed tomatoes in puree
4cups water
1/2cup Parmesan cheese
8 to 10-- fresh basil leaves, chopped
1/4cup balsamic vinegar
3cups toasted or stale French or Italian bread


  1. Heat olive oil in a large nonreactive saucepan over medium heat. Add the onions, bell peppers and eggplant; saute 2 minutes. Add the garlic, oregano and chili flakes and continue to saute until all is softened. Add the tomatoes and water and bring to a boil over high heat. Reduce heat and simmer 35 to 40 minutes or until vegetables are tender. Add the Parmesan cheese, chopped basil, vinegar and bread cubes. Allow the bread cubes to soak into the soup and thicken the mixture before serving, about 10 minutes.

Nutritional Info *per serving

  • Calories 148
  • Fat 7g
  • Cholesterol 4mg
  • Sodium 383mg
  • Carbohydrate 17g
  • Protein 5g