Source:

Nathalee Dupree, TVFN, Exported from MasterCook

Serves/Makes:4 servings

Ingredients

• 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

Preparation

• 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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