Best 4 Eggplant Minestrone Recipes

TOMATO AND EGGPLANT SOUP

Steps:

• Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.
• Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.

EGGPLANT SUPPER SOUP

Steps:

• Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.
• Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve.

EGGPLANT MINESTRONE

Steps:

• Peel and dice the onion, eggplant, carrots, and tomatoes. Peel and mince the garlic. Dice the zucchini and celery.
• Heat the oil in a large soup kettle. Add the onions and garlic and saute until tender.
• Add ground beef and cook until no longer pink. Add the eggplant and saute 3 minutes, stirring.
• Add the carrots, tomatoes, zucchini, celery, stock, basil, oregano, and salt. Stir well. Simmer, uncovered, 1 1/2 hours.
• Add the macaroni and cook 15 minutes more. Add pepper to taste. Serve topped with Parmesan cheese.

MOLLY O'NEILL'S SUMMER MINESTRONE

Steps:

• Cut the eggplant into 1-inch cubes. Place in a colander and sprinkle with salt. Weight the eggplant with a can placed on a small plate and set the colander in the sink to drain for at least 1 hour. Then rinse the cubes thoroughly and pat dry with paper towels.
• Cut the potato and carrot into cubes the same size as the eggplant. Cut the peppers in half lengthwise, discard the seeds and white membrane and slice thinly.
• Turn the heat to medium-high and add the the oil to a big heavy saucepan. Saute the eggplant and potato for about 5 minutes, or until they just start to brown along the edges. Stir in the onion and celery, lower the heat to medium-low and continue to cook, stirring, until the onion softens and starts to turn golden. Add the carrot, chard, green beans and pepper and stir to combine well.
• Add 1/2 cup hot water to the pan, cover and cook for 5 minutes. Stir in the tomatoes, zucchini and the aromatics along with the chili pepper. Taste and adjust seasoning. Cover and cook for 30 minutes, adding small amounts of water from time to time if necessary. Remove the bay leaf and serve immediately.