ANDREA'S LENTIL & EGGPLANT SOUP

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.

ANDREA'S EGGPLANT CAVIAR

1 large eggplant, peeled, and diced in about 3/4" cubes
2 tender celery stalks, chopped
4-8 green onions (white and green part), sliced
1-2 cloves garlic, minced or pressed
2 tbsp (or more) extra-virgin olive oil
Parmesan cheese
2 sl. stone ground whole wheat bread, in coarse crumbs
OPTIONAL: Italian tomato paste

Saute celery, green onions, and garlic in olive oil until softened. Add eggplant cook on medium with lid, stirring frequently, till nice and tender. Check freqently to see if a little water needs to be added. Add bread crumbs, and Parmesan cheese. Serve with Italian tomato paste, if desired--mix 2-3 few spoonfuls into eggplant on the serving plate. Pass around parmesan cheese.

I love the way this tastes with the tomato paste but some people don't like it this way.


The eggplant won't taste as good if you mix in the tomato paste and refrigerate it for leftovers.

If you prefer to serve it without the tomato paste, you may need to add a little italian seasoning, and it may taste best the next day.