Provencal Eggplant Soup
- Place eggplant in 3-quart casserole dish; cover with plastic wrap, venting one corner, and microwave on high for 5 minutes or until eggplant is softened. Drain and set aside.
- Meanwhile, heat olive oil in 4-quart pot over medium heat; sauté zucchini, onion and red pepper for 5 minutes or until vegetables are softened and lightly browned.
- Stir in eggplant and garlic; sauté for 5 minutes. Add chicken stock, tomatoes, bread cubes, oregano and pepper. Bring to boil.
- Cover, reduce heat and simmer, stirring occasionally, for 15 minutes or until vegetables are tender. Ladle into bowls; sprinkle with parsley and Parmesan.
Recipe excerpted from Cookbook of Healthy Mediterranean Cuisine
Cooking Method: Sauté / Pan Fry
World Cuisine: French
Product: Extra Virgin