Cooking Tools My Recipe Box My Pantry My Shopping List KitchenSync Find Recipes
Recipe Categories Appetizers Beverages Breads Breakfast Cookies Desserts Entrees For Baby Holiday Recipes Espresso Recipes Newlyweds Pasta Pastry Salad Sauces and Dressings Sides Soups Spice Mixes

Swapped Recipes

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.

Nutritional Information Per Serving

no nutrition information available