Tomato Sausage and Eggplant (Aubergine) Soup

Total Time
Prep 20 mins
Cook 20 mins

Thick and Hearty. A meal in itself, add crusty bread and salad.

Ingredients Nutrition


  1. Heat the 1/3 cup of olive oil in a 4-5 quart saucepan.
  2. Add the eggplant and 1/2 teaspoon of the salt.
  3. Sautee over medium high heat, stirring freqently 5 minutes or until tender. Transfer eggplant to a bowl.
  4. In the same pan, heat remaining 2 tablespoons olive oil. Add onions, celery or fennel, garlic, fennel seed, pepper, bay leaves, remaining salt, basil and thyme. Cook over medium high heat for 5 minutes.
  5. Add sausage and sautee 5-6 minutes breaking meat up into small pieces while cooking.
  6. Add chicken stock, crushed tomatoes, chopped tomatoes with juice, and the eggplant.
  7. Cover and simmer 10-15 minutes, if soup seems too thick add more stock. Remove bay leaves before serving.
Most Helpful

Loved this recipe!!! I like the other person I didn't have fennel seeds and added oregano and my other favorite seasonings. De-dog-on-licious!!! GREAT!!!!! Thanks for sharing!!!! I put it over rice.

renee46218 March 26, 2013

It is just what it said - thick and hearty. I had to omit celery/fennel, as I did not have any, and substituted basil for oregano, for the same reason. I added a bit of cumin in the end, and some sugar to neutralise the tomatoes. The result was a beautiful, heavy, "full-bodied" soup that was indeed a meal in itself. Thank you for posting.

Vlada January 10, 2011