Best 8 Tomato Sausage And Eggplant Aubergine Soup Recipes

TOMATO AND EGGPLANT SOUP

Steps:

• Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.
• Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.

SAUSAGE AND EGGPLANT FUSILLI

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta for about 8 minutes, or 2 minutes less than the package directions. Drain, reserving 1 cup of the pasta water.
• Meanwhile, toss the eggplant with 1 tablespoon salt in a colander; allow to sit for 5 minutes. Rinse with cold water, then squeeze out the excess moisture. Dry well on a paper towel-lined tray.
• Heat 2 tablespoons of the oil in a large straight-sided pan over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through and beginning to brown, about 6 minutes. Push the sausage off to one side, add the eggplant and cook without stirring for about 3 minutes. Stir together the eggplant and sausage and continue to cook, stirring often, until the eggplant is soft and beginning to brown, about 5 minutes. Stir in the shallots and garlic; cook for another 2 minutes. Deglaze the pan with the reserved pasta water, scraping up any browned bits. Stir in the tomatoes and the remaining 2 tablespoons olive oil and simmer for about 8 minutes, stirring often and breaking up the tomatoes.
• Add the pasta to the sauce and sprinkle the Parmesan and provolone on the bare pasta. Using two wooden spoons, toss to combine until the cheese is melted and the sauce is creamy and coats the pasta.

ITALIAN SAUSAGE AND TOMATO SOUP

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir turkey sausage is browned, about 5 minutes. Add onion and garlic, cooking and stirring until onion is tender, about 5 minutes more. Season with Italian seasoning, salt, and black pepper. Stir in carrots; cook and stir until carrots start to soften, 5 to 7 minutes.
• Pour beans, diced tomatoes, beef broth, chicken broth, and tomato sauce into turkey mixture. Stir in bay leaves. Continue to simmer until carrots are tender, about 5 minutes. Add rigatoni pasta; cook and stir until pasta is cooked through but firm to the bite, about 13 minutes.

EGGPLANT SAUSAGE CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Set sausage aside., In the same skillet, saute eggplant and onion in oil. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, salt, basil and paprika; simmer, partially covered, for 15 minutes. Remove from the heat. Drain pasta; stir into eggplant mixture. Add sausage., Spread half of the sausage mixture in a greased 13x9-in. baking dish. Spread with ricotta cheese. Top with half of the cheese and remaining sausage mixture., Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

EASY TOMATO AND EGGPLANT SOUP

Steps:

• Cook eggplants at 350 degrees F (175 degrees C) for 30-40 minutes until soft. Scoop out insides and puree eggplant.
• Stir tomato soup and pureed eggplant together and bring to a boil. Simmer for 5 minutes and add chicken broth to thin soup to taste.

TOMATO SAUSAGE AND EGGPLANT (AUBERGINE) SOUP

Steps:

• Heat the 1/3 cup of olive oil in a 4-5 quart saucepan.
• Add the eggplant and 1/2 teaspoon of the salt.
• Sautee over medium high heat, stirring freqently 5 minutes or until tender. Transfer eggplant to a bowl.
• In the same pan, heat remaining 2 tablespoons olive oil. Add onions, celery or fennel, garlic, fennel seed, pepper, bay leaves, remaining salt, basil and thyme. Cook over medium high heat for 5 minutes.
• Add sausage and sautee 5-6 minutes breaking meat up into small pieces while cooking.
• Add chicken stock, crushed tomatoes, chopped tomatoes with juice, and the eggplant.
• Cover and simmer 10-15 minutes, if soup seems too thick add more stock. Remove bay leaves before serving.

ITALIAN SAUSAGE AND EGGPLANT SOUP

Steps:

• Brown the sausage in a large Dutch oven over medium heat, stirring until it crumbles; drain.
• Add the olive oil and onion. Cook over medium heat until the onion is getting tender. Add the garlic and continue to cook until tender.
• Add eggplant, cook, stirring constantly for 3 minutes. Add the tomato and the next 8 ingredients (up to the oregano leaves, stopping before the wine); bring to a boil. Reduce heat and simmer uncovered, for 2 hours. (Stir occasionally).
• Stir in wine, macaroni, and pepper; cook 15 to 20 minutes or until the pasta is done.
• Ladle soup into individual soup bowls. Top each serving with grated Parmesan cheese.

ROASTED AUBERGINE & TOMATO SOUP

Steps:

• Pre-heat the oven to 200°C (or 180°C fan). Take the halfed aubergines and place on a baking tray skin side down. Brush oil over the flesh. Roast them for 40 minutes. If you are using fresh tomatoes, add these to the tray (whole including skins) halfway through. NB: if you are using a fan assisted oven, I recommend reducing both the roasting time by ten minutes; roast the aubergines for 30 mins in total, and after they have been in for 20 mins, add the fresh tomatoes for final 10 mins.)
• While your aubergines and tomatoes are in the oven, chop the onions and mince the garlic and fry in a little oil over a medium heat until soft. It is recommended that this is done in a high sided soup pan, as this recipe is generous. Don't be afraid to set this aside if it is cooked before the roasted veg is done.
• When the aubergines and tomatoes are cooked, scoop out the inside of the aubergines, roughly chop the tomatoes and put it all in the pot. If you're using chopped tomatoes instead of fresh, add these now. Add salt, pepper and herbs to taste. NB: be sparing with salt if using stock cubes.
• Add the two litres of stock, bring to the boil, and simmer for 45 minutes with the lid on. Stir occasionally. When the time is up pour the soup into a blender or food processor and wizz until you have the desired consistency. Taste and season further if needed.
• Pop back in the pot and reheat to serve. This recipe will keep for a week in the fridge in an airtight container, and also freezes well.
• TIPS: this is lovely with a swirl of low fat greek yogurt or cream, or a crumbling of goats cheese but if you want to keep it extra healthy it's not necessary! If you wish to make it a little spicy add a finely chopped chili (or two!) when cooking the onion & garlic.