Thursday, August 1, 2013

Eggplant Soup

(based on a recipe in Healthy and Hearty Soups: Vegetable, Chowder, Creamy, Chilled, All-in-One, edited by Cynthia Krejcsi)

2 T butter
1 medium onion, chopped
1 14-oz can tomatoes, undrained
1 large eggplant, chopped (1 lb)
1/2 t salt
1/2 t pepper
6 c water
1 lb beef, fish or chicken, cut into small pieces

In a large saucepan, melt the butter; saute the onion, tomatoes and eggplant until tender. Add salt and pepper. Puree vegetables in a blender or food processor. Return to pan and add water and meat. Heat not quite to boiling; reduce heat and simmer for 45 minutes or until meat is tender. Adjust seasonings to taste.

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