Eggplant gives this vegetable soup a meaty texture. It is important to weep the eggplant first, so start several hours early.
Place a colander in the sink or a large bowl. Layer the eggplant in the colander with coarse salt and press down. Allow to rest for several hours or overnight. Rinse the eggplant several times, squeezing out the salty water like a sponge. Allow to dry a bit before adding to the pot.
In a dutch oven or large pot, saute the eggplant, squash and onions for about 5 minutes. Add the garlic and cook until fragrant, then stir in the oregano, basil, thyme and pepper. Stir for another minute or so, then add the tomatoes and one can full of water. Bring to a low boil, reduce the heat, cover and simmer for about 35-45 minutes. Add salt to taste.
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Serving Size: 1 Recipe (141g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 47 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3492.9mg | 120 % | |
Potassium 171.5mg | 5 % | |
Total Carbohydrate 10.9g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 8.9g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 47
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