Eggplant Onion Soup

Eggplant Onion Soup

Our eggplants have done very well this year and so Paul and I have been experimenting with different recipes.   

This very hardy and tasty soup is the result of having on hand, onions from the Good Food Box, one cup of leftover mild salsa and one large eggplant.   

 Sometimes looking at what is on hand and to empty a fridge ends in new family favourite

 2 large onions cut into thick rings and separated

2 tablespoons butter

4 cups vegetable, beef or chicken stock which ever your preference is

1 large eggplant, peeled and chopped into bite size cubes

½ cup brown rice

½ paste of your choice I used orzo

1 5.5 oz. can of tomato paste

1 cup of tomato salsa (mild, medium or hot, your preference)

2 teaspoons of your favourite dry onion mix (I used epicure 3 onion dip mix)

1 clove of garlic minced

¼ cup red wine vinegar

1 ½ teaspoons basil dry or fresh chopped

½ teaspoon sugar

¼ teaspoon salt

¼ teaspoon pepper

Sauté the onions in the butter and then add the vegetable broth plus one cup of water.  Carefully add all the other ingredients and cook between 30 and 40 minutes.  It makes a thick rich fall soup.  You can serve with parmesan cheese grated on top if you wish.

This is a rich hearty soup for cold winter evenings.  Enjoy

Grandma Snyder

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