Eggplant Supper Soup

Ingredients

• 1 eggplant, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, chopped
• 1 can diced tomatoes, with juice
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Optional: 2 tablespoons fresh chopped basil for garnish

Directions

1. Heat a large pot over medium heat. Add the eggplant, onion, garlic, bell pepper, and zucchini. Cook, stirring occasionally, for 5 minutes.
2. Add the diced tomatoes, vegetable broth, dried basil, and oregano. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Using an immersion blender, blend the soup until it reaches the desired consistency. If you don’t have an immersion blender, you can also use a regular blender or food processor.
4. Season with salt and pepper to taste, then serve hot with fresh chopped basil for garnish (optional).

Interesting Facts

• Eggplant is a great source of fiber, vitamin B6, and magnesium.
• It’s also a good source of antioxidants, which can help protect against cancer and other diseases.
• Eggplant is also a great source of manganese, which helps with bone health and wound healing.