Average: 5 (1 vote)
Active time
2 hours 20 minutes
6 servings

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


Fresh herbs of choice, to taste (see notes)


  1. Heat the olive oil in a large saucepan over medium heat. Add the onion, carrots, celery and garlic, and sauté for about 5 minutes, until the onions are translucent.
  2. Add the herbs and cook for 30 seconds. Add the broth, split peas, eggplants, wine, and hot sauce and cook over medium heat for about 1 hour, until the eggplant disappears or “melts.”
  3. Add the stewed tomatoes and simmer for 1 hour more. During cooking, add water and herb as needed. Serve hot.

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”


Calories: 306
Fat: 12g
Saturated Fat: 2g
Sodium: 417mg
Carbohydrates: 39g
Fiber: 15g
Protein: 13g

Yield: 6 servings

How'd it Taste?

Sharon J
When my eggplants are ready to eat from the garden this is one of my favorite recipes for fall.. So yummy and healthy.
Want to make this one

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