Print Recipe
3.75 from 4 votes

Eggplant Soup with Sausage

Eggplant Tomato Soup with Sausage, a hearty yet healthy meal. You can choose to make this vegetarian and skip the sausage.
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Soup
Cuisine: Italian
Servings: 8
Author: Angela Roberts

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves fresh garlic
  • 2 eggplants peeled cut into large cubes
  • 2 large cans San Marzano Tomatoes about 6 cups
  • 1 bell pepper seeded, sliced thinly, lengthwise
  • 1 onion chopped
  • fresh basil
  • 2 links Italian Sausage or 1/2 pound loose sausage

Instructions

  • Chop tomatoes. Set aside. Keep the juice.
  • Heat olive oil in a large pot.
  • If using a dutch oven on top of the stove, heat olive oil and soften garlic. Add onion and saute for a minute or so just to add flavor to the oil.
  • Add the rest of the ingredients.
  • Place in crock pot on low for six hours or longer.
  • Or, Cook on very low for three hours, until all the eggplant is very soft.
  • While eggplant stew is cooking, make sausage. You can either fry or bake in oven until cooked through.
  • Cut sausage into discs.Optionally, you could use loose sausage.
  • Put ¾ eggplant stew into a vitamix or use an immersion blender. You can blend all of it if you desire.
  • Add sausage.
  • Serve with fresh herbs and freshly grated parmesan cheese.