Eggplant Parmesan Soup

I've had a few requests for this recipe, so I hope you enjoy it! I was given this recipe from my close friend Jennifer, and it is truly a delicious soup. A key to this soup is chopping the vegetables finely so the soup consistency is even rather than a chunky soup.

Ingredients:

1/4 cup olive oil

1 small onion finely chopped

2 stalks of celery finely chopped

1 large green pepper finely chopped

1/2 lb. eggplant diced (not peeled)

1 cup canned tomatoes diced

1 tsp. dried basil

1 quart beef stock or boullion, prepared

1/2 cup grated fresh parmesan cheese

salt & pepper to taste

Sautee onion, celery, eggplant and green pepper for 5 minutes. Stir in basil, tomatoes, salt and pepper. Simmer for 5 minutes. Transfer to a kettle. Pour beef stock over vegetables. Boil gently for 10 minutes. Serve with grated parmesan. (For best taste, make one day in advance to allow flavors to mingle.)

This recipe freezes well.