Eggplant (Aubergine) Parmesan Soup

Eggplant parmesan is one of my favorite dishes and when saw this recipe in a newspaper converting it into a soup ,I just had to try it but unfortunately I haven't yet. So I'm leaving it all up to the wonderful chefs in ZAARLAND to try it and rate it.

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

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

Directions

1. Heat olive oil in a large non-reactive saucepan over medium heat.
2. Add the onions,peppers and the eggplant.
3. Saute 2 minutes Add the garlic,oregano and chilies and continue to saute until softened.
4. Add the tomatoes and water and bring to a boil over high heat.
5. Reduce heat and simmer 35-40 minutes or until vegetables are tender.
6. Add the parmesan,basil,vinegar and bread cubes to soak into the soup and thicken the mixture before serving,about 10 minutes.