1. Heat 1/3 cup oil in a 4- to 5-quart saucepan. Add the eggplant and 1/2 teaspoon of the salt. Saute over medium high heat, stirring frequently for 4 to 5 minutes or until just tender. Transfer the eggplant to a bowl. In the same pan, heat the remaining oil. Add the onions, fennel or celery, garlic, fennel seed, pepper, bay leaves, hte remaining teaspoon of salt, basil and thyme. Cook over medium high heat, stirring frequently, for 5 to 6 minutes.
2. Add the sausage and saute for 5 to 6 minutes, breaking up the meat into small pieces with a spoon. Add the chicken stock, tomato puree, chopped tomatoes with their juice and the eggplant. Cover and simmer for 10 to 15 minutes. If the soup seems too thick, add more hcicken stock. Remove the bay leaves before serving.
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|Serving Size: 1 Quart (4977g)|
|Recipe Makes: 3 Quarts|
|Calories from Fat: 483 (21%)|
|Amt Per Serving||% DV|
|Total Fat 53.7g||72 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 23g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 116.1mg||36 %|
|Sodium 3586.2mg||124 %|
|Potassium 7441.7mg||196 %|
|Total Carbohydrate 399g||117 %|
|Dietary Fiber 76.8g||307 %|
|Sugars, other 322.2g|
|Protein 75.4g||108 %|
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Calories per serving: 2266
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