Roasted Red Pepper & Eggplant Soup (aired 10-19) - KOAM TV 7

Roasted Red Pepper & Eggplant Soup (aired 10-19)

Ingredients

• 1 medium eggplant, diced
• 1 medium onion, diced
• 2 roasted red bell peppers or 1 jar (15 ozs.) roasted red bell peppers, well drained and cut into small pieces
• 3 cloves large garlic, minced
• 2 cans (14 1/2 ozs.) fat-freechicken broth
• 1/2 cup vermouth or dry white wine
• 1 cup day-old French bread cubes
• 1/2 teaspoon dried oregano leaves, crushed
• 1/2 teaspoon dried thyme leaves, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon minced fresh parsley
• 6 tablespoons crumbled goat cheese or shredded Parmesan cheese

Directions:

1. Combine all ingredients except parsley and cheese in a 3 1/2-quart crockpot.
2. Mix well.
3. Cover and cook on low 7 to 8 hours or until eggplant is very tender.
4. Just before serving, stir in parsley.
5. Ladle into soup bowls and garnish each serving with 1 tablespoon of the cheese.