The “melted” eggplant adds a wonderful texture and takes on the flavor of the peas and other ingredients. This is a very versatile recipe and can be modified by changing the broth, vegetables, and/or herb and spice selection. Or, add meat, fish, or poultry, if desired.
5 tablespoons extra virgin olive oil
1 large onion, chopped
3 carrots, chopped
3 stalks celery, chopped
1 to 2 cloves garlic, crushed
2 (14-ounce) cans chicken broth (or vegetable broth for vegetarian soup)
8 ounces split peas
2 baby eggplants, peeled and chopped
Splash of white wine (optional)
Dash of hot sauce (optional)
1 (14-ounce) can stewed tomatoes
Water
Fresh herbs of choice, to taste (see notes)
Notes: Season to taste with marjoram, black pepper, basil, thyme, cumin, Italian seasoning, 2 bay leaves, parsley and oregano. This recipe can be made in a slow-cooker by cooking on low all day.
Penny Kris-Etherton, PhD, for “The Oldways Table”
Want to make this one
When my eggplants are ready to eat from the garden this is one of my favorite recipes for fall.. So yummy and healthy.
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