Well, it’s been a long time since I’ve posted anything under food however, I know I’m not alone in trying new things to make tasty meals – we’re in an innovative time. Everybody knows I love soups and I came across Tomato & Eggplant soup by Ina Garten of Barefoot Contessa (I love her recipes).

It always grabs my attention when I come across combinations I would have never thought to do for a soup.  Let me show you how I made this delicious soup. 😊

Cooking Tips:  set out all ingredients needed; do all the prep work (e.g. slicing and dicing); and have all measuring equipment needed ready to be used.

My first step was to begin to dice the onions, eggplant, the fennel (e.g. anise) …

I then sauté the eggplant first in olive oil for a few minutes and then added the fennel and onions. I then added minced garlic, chicken stock, crushed tomatoes and stirred for 5 minutes.  

As always, the seasoning is what always makes a difference – I added salt, pepper, fennel seeds, oregano, fresh thyme, and crushed red pepper flakes…yum.

I wish you could take a whiff, um mum…. and finally take a can of whole peeled tomatoes and placed them in a food processor to pulse until coarsely chopped and added to the pot. 

Let it simmer uncovered for about 15 minutes and then covered for another 15 minutes.

Here it is – the final bowl of tomato and eggplant soup – topped with fresh parmesan cheese on top.  Delicious!  😊

Here’s the link to the recipe

https://barefootcontessa.com/recipes/tomato-eggplant-soup