Recipe - Roasted Eggplant Oregano And Tomato Soup

2 lg Eggplant; minced
1 tablespoon Olive oil
1 tablespoon Fresh oregano; chopped
One fourth cup Uncooked tiny pasta; such as
orzo
1 lg Spanish onion; minced
3 Cloves garlic; minced
2 Ribs celery; cut or sliced up
8 lg Tomatoes; minced
20 Basil leaves; cut or sliced up
5 cup Vegetable stock
1 lg Raw potato; grated
Salt and ground pepper to
taste

Place the minced eggplant in a colander and salt it generously. Mix well
then salt again. Allow the eggplant to drain in the colander for 30 minutes
then rinse quickly and drain.

Meanwhile, boil the orzo or other pasta in rapidly boiling salted water
until tender then drain and set aside.

Heat a large nonstick pot with half the olive oil and add the welldrained
eggplant. Cook over a high heat for 510 minutes until the eggplant cubes
are deep golden brown. Add the fresh oregano and toss for another minute or
two then transfer to a bowl and set aside.

Add the remaining olive oil to the pot and add the onion, garlic and celery
and cook over a high heat for 5 minutes until the onion is golden. Add the
tomatoes and stir well to mix the vegetables thoroughly. Add the basil,
stock and potato and bring to the boil. Simmer for 2025 minutes until all
the soup is fragrant.

Puree or blend the soup until smooth then return to the pot. Season to
taste with salt and pepper then add the eggplant mixture and cooked orzo.

Serve hot or cold, garnished with sprigs of fresh herbs.

Converted by MC_Buster.

Per serving: 1467 Calories (kcal); 38g Total Fat; (21% calories from fat);
51g Protein; 253g Carbohydrate; 12mg Cholesterol; 8323mg Sodium Food
Exchanges: 8 One half Grain(Starch); 0 Lean Meat; 23 Vegetable; 0 Fruit; 7
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.