Chicken Soup With Spinach, Eggplant & Tomato

Recipe by Heather3271
READY IN: 2hrs 15mins




  • Place eggplant in a large colander and sprinkle lightly with salt. Let stand for 30 minutes (sweating the eggplant). Rinse thoroughly to remove salt and drain well.
  • In a large non-stick pot, heat 2 Tbsp olive oil and garlic over medium heat, being careful not to burn the garlic (approx. 2 minutes).
  • Add eggplant to pot and saute for 12 minutes.
  • Add onion; saute until translucent.
  • Add diced tomatoes (including liquid), dried thyme, and salt & pepper. Bring to boil. Then, simmer for 30 minutes stirring often and gently to break up tomatoes.
  • Meanwhile, place thawed spinach into colander and use your hands to squeeze out any excess water; set aside.
  • Add chicken broth, chicken, and spinach. Simmer 30 minutes.
  • Serve with crusty French bread.
  • NOTES: Eggplant is a thirsty vegetable and will soak up olive oil when sauteing. Do not be afraid to add extra oil as needed. If using store-bought chicken broth, then reduce to 4 cups and add 2 cups water.