Eggplant Parmesan Soup

Source: Celsius1414

3 tablespoons Olive oil
1 med. Onion, chopped
1 med. Red bell pepper, seeded and chopped
1 med. Eggplant; peeled and, cut in 1/2" dice
3 Cloves garlic, minced
2 teaspoons Dried oregano
½ teaspoon Dried red chili flakes
3 cups Canned crushed tomatoes in, puree
4 cups Water
½ cup Grated Parmesan cheese
10 Fresh basil leaves, chopped
¼ cup Balsamic vinegar
3 cups French or Italian bread, cubes; toasted or stale

Heat olive oil in a large nonreactive saucepan over medium heat. Add the
onions, bell peppers and eggplant; sauté 2 minutes. Add the garlic, oregano
and chili flakes and continue to sauté until all is softened. Add the
tomatoes and water and bring to a boil over high heat. Reduce heat and
simmer 35 to 40 minutes or until vegetables are tender. Add the Parmesan
cheese, chopped basil, vinegar and bread cubes. Allow the bread cubes to
soak into the soup and thicken the mixture before serving, about 10 minutes.

NOTES: Normally, eggplant should be sliced, salted and allowed to standfor about

20 minutes before being rinsed and used so that it tastes lessbitter.

You may follow this procedure, but I don't think it's necessary forthis soup.