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Eggplant Tomato Soup/Stew Recipe

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This recipe for Eggplant Tomato Soup/Stew is from Braier Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp Vegetable Oil
3 Tbsp Grated Ginger
1/2 rounded Tsp Cayenne
2 Tbsp Coriander
3 Tsp minced Garlic
1 cubed Eggplant
1 diced yellow or red Bell Pepper
1 large Yellow Onion diced
1 small Zucchini Cubed
1 big can of diced Tomatoes (not stewed)
1 Qt. Sacramento Tomato Juice
1/4-1/2 lb. Chinese pea pods, cut in thirds
Optional: Any meat/fish
Shrimp 1/2 lb. (expensive, not necessary)
1/4 Tsp Pepper
1/2 Tsp Salt
Directions:
Directions:
In some oil on low heat, sauté the cut up vegetables and spices for about 10 minutes but not the eggplant, because it sucks up the oil like a sponge.
Now add Tomato Juice, diced tomatoes, and the cubed eggplant.
Boil 20 minutes. Last five minutes you can add the shredded chicken, or halved fresh shrimp, or whatever. Meat/fish is optional.
Serve with fresh bread and butter.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
Kathy & I tested this recipe. It was VERY good. I made it up from my vague memory, and Mary's description. Sally Finnigan made this with Chinese pea pods from her garden.

 

 

 

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