"Thick and Hearty. A meal in itself, add crusty bread and salad."
olive oil, plus
4 1/2 cups
eggplants, unpeeled 1/2-inch cubes
1 1/2 teaspoons
1 1/2 cups
1/2 cup fennel or 1/2 cup
fennel seeds, ground
1 1/4 teaspoons
sweet Italian sausage, casing removed
1 1/2 cups
1 (29 ounce) cans
1 (28 ounce) cans
whole canned tomatoes, chopped
Heat the 1/3 cup of olive oil in a 4-5 quart saucepan.
Add the eggplant and 1/2 teaspoon of the salt.
Sautee over medium high heat, stirring freqently 5 minutes or until tender. Transfer eggplant to a bowl.
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.
Add sausage and sautee 5-6 minutes breaking meat up into small pieces while cooking.
Add chicken stock, crushed tomatoes, chopped tomatoes with juice, and the eggplant.
Cover and simmer 10-15 minutes, if soup seems too thick add more stock. Remove bay leaves before serving.
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Tomato Sausage and Eggplant (Aubergine) Soup (cont.)