Eggplant Parmesan Soup


3 tbs. olive oil
1 med. onion, chopped
1 med. red bell pepper, seeded and chopped
1 med. eggplant, peeled and cut into 1/2" dice
3 cloves garlic, minced
2 tsp. dried oregano
1/2 tsp. dried red pepper flakes
3 c. canned crushed tomatoes in puree
4 c. water
1/2 c. Parmesan cheese
8-10 fresh basil leaves, chopped
1/4 c. balsamic vinegar
3 c. toasted or stale French bread cubes

Heat olive oil in a large nonreactive saucepan
over medium heat. Add onions, bell peppers and
eggplant; saute 2 min. Add garlic, oregano and
red pepper flakes and saute until all is softened.
Add tomatoes and water and bring to a boil
over high heat. Reduce heat and simmer until
vegetables are tender, 35-40 min. Add Parmesan
cheese, basil, vinegar and bread cubes. Let bread
soak into the soup and thicken it before serving,
about 10 min. Serves 7.