This is such a comforting soup to eat on a cold winter day. It's one of my most favorites!
1 lg. eggplant, peeled & cubed
1 onion peeled, microwaved whole
3 cloves garlic, pressed
1 cup lentils, washed & microwaved
8 oz. no added salt tomato sauce
Cavender's Greek Seasoning
5 - 10 dashes Tabasco
1 Tbsp. Balsamic vinegar
coarsely ground black pepper
extra-virgin olive oil
homemade organic wheat bread
Cover eggplant with water, add garlic and simmer until tender. Remove eggplant to a plate to cool. Then puree eggplant and onion in some of the eggplant broth. Return eggplant to pot containing remainder of the broth.
Stir in tomato sauce, balsamic vinegar, olive oil, Tabasco, black pepper and Cavender's.
Simmer uncovered for about 10 minutes or until thickened. Add microwaved lentils and simmer 5 more minutes.
Toast bread (if preferred). Drizzle 1 tsp. olive oil on bread. Ladle soup over the bread and serve.
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