Tomato Sausage and Eggplant (Aubergine) Soup

By abloom69 on May 09, 2005

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Ingredients

    1. 1/3 cup olive oil, plus
    2. 2 tablespoons olive oil
    3. 4 1/2 cups eggplants, unpeeled 1/2-inch cubes
    4. 1 1/2 teaspoons salt
    5. 1 1/2 cups onions, chopped
    6. 1/2 cup fennel or 1/2 cup celery, chopped
    7. 2 tablespoons garlic, minced
    8. 2 teaspoons fennel seeds, ground
    9. 1/2 teaspoon pepper
    10. 4 bay leaves
    11. 1 teaspoon dried basil
    12. 1 1/4 teaspoons dried thyme
    13. 1 lb sweet Italian sausage, casing removed
    14. 1 1/2 cups chicken stock
    15. 1 (29 ounce) cans crushed tomatoes
    16. 1 (28 ounce) cans whole canned tomatoes, chopped

Directions

  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.