This is actually a recipe that my mother-in-law made for my husband growing up. He talked about this soup for years and tried many times to duplicate it. It never quite turned out and needless to say I did not look forward to sausage eggplant soup nights. His mother searched endlessly for the recipe and then “ta da” she found it. The day he got the recipe we had had sausage eggplant soup that night. I was a little leary but I was pleasantly suprised and we now have sausage eggplant soup almost weekly!
Ingredients
1/3 cup EVOO
4 1/2 cup of cubed unpeeled eggplant (1/2 in cubes)
1 1/2 tsp salt
1 1/2 cups chopped onions *
1/2 cup fennel or celery *
2 TBS minced garlic *
2 tsp ground/crushed fennel seed *
1/2 tsp pepper *
4 bay leaves *
1 tsp dried basil *
1/4 tsp dried thyme *
1 lb spicy sausage
1 1/2 cup chicken or beef stock
1 – 28 oz can heavy tomato puree
1 – 28 oz can crushed tomatoes
parmesean cheese (optional)
crusty bread (should not be optional)
1. In a large skillet or pot heat the EVOO and sautee the eggplant with 1/2 salt. Saute for about 4-5 minutes on medium stirring frequently or til tender. Transfer eggplant to another bowl.
2. In same large skillet or pot sautee the ingredients with the “*” next to them. (8 ingredients) drizzle some EVOO over it while you sautee.
3. Meanwhile in another pan cook the sausage
4. When veggies are just about tender add the eggplant, sausage, crushed tomatoes, tomato puree, hot sausage, and broth.
5. Simmer until veggies are tender – you may want to add more broth depending on how you like your soup.
6. serve with crusty bread and parmesean cheese
Kitchen Monkey 