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Eggplant Soup


1 1/2 cups Chopped Onion (or more)
1 1/2 tsp. Minced Garlic
3 TBLSP. Butter
2 lbs. chopped, cubed Eggplant
2 cups Chicken Stock
1/2 tsp. Oregano
1/4 cup chopped parsley
Salt and Pepper to taste.


In a pot saute the onion, garlic in the 3 tblsp. butter over moderate heat. Coook until softened. Add the Eggplant, 2 cups chicken stock, 1/2 tsp. Oregano and 1/4 cup chopped parsley, salt and pepper.
Simmer for 30 min.
Ladle into ovenproof bowls, top with slice of Italian bread and mozzarella cheese, and put under broiler to melt.

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Nutritional Information
Per Serving

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