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Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 3 Tbsp. Extra virgin olive oil
- 1 med Onion, minced
- 1 med Red bell pepper, seeded and minced
- 1 med Eggplant, peeled and, cut in 1/2" dice
- 3 x Cloves garlic, chopped
- 2 tsp Dry oregano
- 1/2 tsp Dry red chili flakes
- 3 c. Canned crushed tomatoes in puree
- 4 c. Water
- 1/2 c. Grated Parmesan cheese
- 10 x Fresh basil leaves, minced
- 1/4 c. Balsamic vinegar
- 3 c. French or possibly Italian bread cubes, toasted or possibly stale
Direcciones
- Heat extra virgin olive oil in a large nonreactive saucepan over medium heat. Add in the onions, bell peppers and eggplant; saute/fry 2 min. Add in the garlic, oregano and chili flakes and continue to saute/fry till all is softened. Add in the tomatoes and water and bring to a boil over high heat. Reduce heat and simmer 35 to 40 min or possibly till vegetables are tender. Add in the Parmesan cheese, minced basil, vinegar and bread cubes. Allow the bread cubes to soak into the soup and thicken the mix before serving, about 10 min.
- NOTES : Normally, eggplant should be sliced, salted and allowed to stand for about 20 min before being rinsed and used so which it tastes less bitter. You may follow this procedure, but I do not think it's necessary for this soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 573g | |
| Recipe makes 6 servings | |
| Calories 528 | |
| Calories from Fat 106 | 20% |
| Total Fat 11.99g | 15% |
| Saturated Fat 3.08g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 1068mg | 45% |
| Potassium 863mg | 25% |
| Total Carbs 87.46g | 23% |
| Dietary Fiber 9.9g | 33% |
| Sugars 8.87g | 6% |
| Protein 20.79g | 33% |
