tomato soup with eggplant


Making soup is a very good way to use some of those summer harvest fruits.

This is Japanese eggplant, a skinny cousin of the much rounder eggplant they sell in grocery stores. In my personal experience, the Japanese eggplant produces more fruit and imo also has a better flavor.


This is what you need for 4 quarts / 8 servings:

  • 2 lbs. plum tomatoes, peeled and cored
  • 2 lbs. eggplant
  •  5 bell peppers, destemmed, deseeded
  • 3 garlic cloves, minced
  • S&P
Pic1: tomato soup with eggplant & bell peppers



Pic2: Japanese eggplant
Pic3: load that pot
Pic4: simmer