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Sausage Eggplant Soup
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Description
This is actually a recipe that my mother-in-law made for my husband growing up. He talked about this soup for years and tried many times to duplicate it. It never quite turned out and needless to say I did not look forward to sausage eggplant soup nights. His mother searched endlessly for the recipe and then “ta da” she found it. The day he got the recipe we had had sausage eggplant soup that night. But we made it again!
Ingredients
- ⅓ cups Extra Virgin Olive Oil
- 4-½ cups Unpeeled Cubed Eggplant
- 1-½ teaspoon Salt
- 1-½ cup Diced Onions
- ½ cups Diced Fennel
- 2 Tablespoons Crushed Garlic
- 2 teaspoons Crushed Fennel Seeds
- ½ teaspoons Black Pepper
- 4 whole Bay Leaves
- 1 teaspoon Dried Basil
- ¼ teaspoons Dried Thyme
- 1 pound Spicy Sausage
- 28 ounces, fluid Crushed Tomatoes
- 28 ounces, fluid Tomato Puree
- 1-½ cup Chicken Or Beef Broth
- For Serving: Shredded Parmesan Cheese And Crusty Bread
Preparation
1. In a pot heat the olive oil over medium heat and saute the eggplant with 1/2 of the salt. Saute for about 4-5 minutes on medium stirring frequently or until tender. Transfer eggplant to another bowl.
2. In the same pot saute the following ingredients: onions, fennel or celery, garlic, crushed fennel seeds, black pepper, bay leaves, basil, and thyme.
3. Meanwhile in another pan cook the sausage over medium heat until browned.
4. When the veggies are just about tender add the eggplant, the cooked sausage, crushed tomatoes, tomato puree, and broth.
5. Simmer until veggies are tender – you may want to add more broth depending on how you like your soup.
6. Serve with crusty bread and parmesean cheese
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