Eggplant Minestrone Recipes

EGGPLANT MINESTRONE

Steps:

• Peel and dice the onion, eggplant, carrots, and tomatoes. Peel and mince the garlic. Dice the zucchini and celery.
• Heat the oil in a large soup kettle. Add the onions and garlic and saute until tender.
• Add ground beef and cook until no longer pink. Add the eggplant and saute 3 minutes, stirring.
• Add the carrots, tomatoes, zucchini, celery, stock, basil, oregano, and salt. Stir well. Simmer, uncovered, 1 1/2 hours.
• Add the macaroni and cook 15 minutes more. Add pepper to taste. Serve topped with Parmesan cheese.

MINESTRONE WITH FRESH HERBS

Steps:

• In a stockpot over medium heat, heat olive oil. Add onion, shallot, garlic, pepper, oregano, marjoram, thyme, rosemary, celery, and carrots; saute, stirring frequently, until onions are soft and translucent, about 8 minutes.
• Add eggplant, red pepper, and zucchini; saute until vegetables are softened, about 5 minutes more. Add chicken stock and canned tomatoes, and bring to a boil, stirring to break up the tomatoes. Reduce heat to low, and let simmer until vegetables are tender, about 12 minutes. Add beans and pasta; cook until heated through, about 2 minutes more. Serve immediately, sprinkled with Parmesan if desired.

EGGPLANT SUPPER SOUP

Steps:

• Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.
• Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve.