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Since before history was recorded the plant had been cultivated in the Far East for ages and has evolved into many Asian dishes.
Although it had a late start in America due to its close association with the poisonous nightshade family of plants, it has since become a popular ingredient in many meals ranging from casseroles to soups.
This time of the year a quick look at the garden will immediately reveal that the garden vegetables are starting to roll in from the field now and a visit to the grocery store will verify that the prices are getting a bit more reasonable.
Although we do not have eggplant currently being harvested yet in Delaware the prices at the supermarket have begun to drop greatly.
In view of that, I decided to pick up one of those small purple beauties today to prepare for dinner.
For years now I have make a wide variety of meals featuring eggplant as the main ingredients however one of my all time favorites still remain the Eggplant soup.
The recipe that I am about to provide can be created from scratch in approximately 20 minutes and is an excellent low calorie, low fat meal for your entire family.
Ingredients * 3/4 of a cup of chopped onions * 2 tablespoons of butter * 2 cans of chicken broth * 1 can of diced tomatoes * 1 can of rinsed and drained red kidney beans * 1 small pealed and chopped eggplant * 3/4 of a cup of small pasta shells * Salt and pepper to taste * Grated Parmesan cheese (optional) In a large stock pot start by sautéing the onions in the butter until they are tender.
Next add your chicken broth, diced tomatoes, kidney beans, chopped eggplant, and the pasta.
Bring all the ingredients to a rapid boiling and then cover while reducing the heat to a simmer.
Simmer the mixture for approximately 15 additional minutes.
Make sure the pasta and the vegetables are tender before serving.
Finish off the dish with some salt and pepper to taste.
When it is time to serve this delightful entrée simply ladle it into medium size soup bowls.
Sprinkle it a bit with some grated Parmesan cheese and pesto; you have an exciting and tasty meal.
This recipe will make about 6 servings.
Copyright @2010 Joseph Parish www.
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info By Joseph Parish
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