Dinner

Eggplant soup is for Dinner.

Eggplant soup takes 10 minutes to prepare.

Eggplant soup takes 25 minutes to cook.

Eggplant soup makes 4 servings.

The ingredients for Eggplant soup are:

1 cup eggplant -- cubed
2 stalks celery -- chopped
1 green pepper - cubed
4 shallots -- finely chopped
1 clove garlic -- crushed
1tbsp butter
pinch thyme
1 cup canned tomatoes
3 cups vegetable stock
salt and pepper

Here is how you make Eggplant soup:

1. Saute garlic and shallots in butter until soft2. Add eggplant, peppers, celery and thyme; cook for 5 mins3. Add tomatoes and season; simmer for 5 mins4. Add stock and bring to the boil5. reduce heat and simmer for 15 mins or until vegetables are tender6. Serve sprinkled with parmesan cheese (not included in calorie count)Number of Servings: 4Recipe submitted by SparkPeople user MOONSCRIBE.

The nutritional information for Eggplant soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 125.9

• Total Fat: 5.2 g
• Cholesterol: 13.0 mg
• Sodium: 375.0 mg
• Total Carbs: 14.6 g
• Dietary Fiber: 1.6 g
• Protein: 6.0 g

The dietary needs meet for Eggplant soup is Vegetarian