tomato soup with eggplant

2014-09-12

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.

INGREDIENTS

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

Directions

Cut, slice and dice the vegetables. (Pic2+3)
Transfer to a large stock pot.
Add enough cold water to cover the vegetables. Add S&P to taste.
Bring to a boil over medium heat and simmer for at least 60 minutes. (Pic4)
Adjust seasoning.
Serve and enjoy.

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