Recipe

Chicken Soup With Spinach, Eggplant & Tomato Recipe

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Ingredients

Directions

Step #1 Place eggplant In a large-ish colander & sprinkle lightly with salt.
Step #2 Let stand for 30 mins (sweating the eggplant).
Step #3 Rinse thoroughly to remove salt & drain well.
Step #4 In a large non-stick pot, heat 2 Tbsp olive oil & garlic over med-heat/flame, being careful not to burn the garlic (approx.
Step #5 2 mins).
Step #6 Add eggplant to pot & saute for 12 mins.
Step #7 Add onion; saute until translucent.
Step #8 Add sliced tomatoes (including liquid), dried thyme, & salt & pepper.
Step #9 Bring to boil.
Step #10 Then, simmer for 30 mins stirring often & carefully to break up tomatoes.
Step #11 Meanwhile, place thawed spinach into colander & use your hands to squeeze out any excess water; set aside.
Step #12 Add chicken broth, chicken, & spinach.
Step #13 Simmer 30 mins.
Step #14 Serve with crusty French bread.
Step #15 NOTES: Eggplant is a thirsty vegetable & will soak up olive oil when sauteing.
Step #16 Do not be afraid to add extra oil as needed.
Step #17 If using store-bought chicken broth, then reduce to 4 c & add 2 c water.
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