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”
Joanna says: Want to make this one
Sharon J says: 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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