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Eggplant Soup with Roasted Red Pepper Sauce Recipe

Eggplant Soup with Roasted Red Pepper Sauce Recipe

4 servings



2 medium eggplants

3/4 cup chopped onion

1/3 cup chopped green bell pepper

2 cloves garlic, minced

1 tablespoon olive oil

4-5 cups reduced-sodium fat-free chicken broth

Salt and white pepper, to taste

Roasted Red Pepper Sauce


Pierce eggplant in several places with fork. Grill over medium hot coals, turning frequently, until eggplant is very soft, about 30 minutes, cool slightly. Cut eggplant in half, scoop out pulp, and chop coarsely.


Saute onion, pepper, and garlic in oil in large saucepan until tender, 5 to 8 minutes. Add broth and eggplant and heat to boiling. Reduce heat and simmer, covered, 10 minutes. Season to taste with salt and white pepper. Serve chilled, swirl about 1/4 cup Roasted Red Pepper Sauce into each bowl of soup.

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