SOUPS - MEDITERRANEAN EGGPLANT SOUP

Mediterranean Eggplant Soup

2 tablespoons olive oil

1 large onion chopped

2 cloves garlic pressed or minced

2 large celery stalks finely diced

5 cups chicken bouillon

2 medium eggplants (about 1 1/4 pounds), peeled, and cut into 1/2 inch dice

1 28 oz. can diced tomatoes

2 teaspoons Italian seasoning

1 cup small pasta ( ditalini, elbow or barley )

1/4 cup finely chopped fresh parsley

salt and freshly ground pepper to taste

Heat the oil in a soup pot. Add the onion, garlic and celery and saute over med. heat until the onion is golden. Add bouillon, eggplant tomatoes and seasoning. Bring to a simmer then simmer gently covered until the eggplant is tender. About 45 minutes. In the meantime cook the pasta separately until it is all dente. Drain and stir into the soup along with the parsley. Adjust the consistency with more bouillon if the soup has gotten too thick. Season to taste with salt and pepper. Simmer over very low heat another 15 minutes. Serve at once, or let the soup stand for an hour or so before serving, then heat through as needed.

6 to 8 servings