1 1/4 cups
peeled eggplants, cubed
1 (14 1/2 ounce) cans
no-salt-added whole tomatoes, chopped and drained
( juices reserved)
fresh mushrooms, sliced
garlic clove, crushed with press
zucchini, coarseley chopped
dried Italian seasoning
fresh parmesan cheese, grated
- In 2-quart saucepan, place eggplant, water, tomatoes with their juices, mushrooms, garlic, zucchini, Italian seasoning, 1/4 t salt and 1/8 t freshly ground black pepper; stir to combine.
- Heat to boiling on high.
- Cover; reduce heat to low.
- Simmer 25 minutes or until vegetables are tender.
- To serve, ladle soup into 4 shallow soup bowls; sprinkle with Parmesan.