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- Nathalee Dupree, TVFN, Exported from MasterCook
- 2 eggplants
- 3 tbsp (45 ml) olive oil
- 2 med onions, sliced
- 4 garlic cloves, chopped
- 2 tomatoes, chopped
- 8 cups (1900 ml) chicken broth
- 2 tbsp (30 ml) fresh basil, chopped
- 1 tbsp (15 ml) fresh oregano, chopped
- salt and pepper to taste
- 1 dash Tabasco sauce
- 1/2 cup (125 ml) Parmesan cheese, fresh, grated
- Cut the eggplants in half and score the flesh.
- Brush the cut sides with 1 tbsp (15 ml) of the olive oil.
- Place on a hot grill or under the broiler and cook until browned and soft, about 10 minutes.
- Scoop out the flesh and coarsely chop it. Set aside.
- Heat the remaining olive oil in a large, heavy pot.
- Add the onions and garlic, and saute over medium heat until golden, 7 or 8 minutes.
- Add the tomatoes and cook just until they begin to wilt and release their juices, about 5 minutes.
- Add the eggplant flesh and the chicken stock and bring to a boil.
- Reduce the heat to a simmer and cook 10 minutes.
- Add the basil and oregano, and cook 2 minutes more.
- Strain the solids from the liquid, reserving the hot liquid in the pot.
- Puree the solids in a food processor or blender until smooth and creamy.
- Return the puree to the pot and reheat to just below simmer.
- Season to taste with salt, pepper, and Tabasco.
- Garnish with Parmesan cheese.
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