Roasted Red Pepper & Eggplant Soup

Here is the first recipe for my (now) weekly recipe feature. This dish will stand in for last week (when I posted the recipe for my "Wesley's Prize Winning Chili) and will be served at the special monthly dinner I'll be hosting to help the I.S.J.D.E raise money for the various charities we support.

I hope you like this one as much as I do.

ROASTED RED PEPPER & EGGPLANT SOUP

• 1 medium eggplant, diced
• 1 medium onion, diced
• 1 jar (15 oz.) roasted red bell peppers, well drained and cut into small pieces
• 3 tsp minced garlic
• 2 cans (14.5 oz each) fat-free chicken broth
• 1/2 cup vermouth or dry white wine
• 1 cup day-old french bread cubes
• 1/2 tsp dried oregano leaves, crushed
• 1/2 tsp dried thyme leaves, crushed
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup minced fresh parsley
• 6 tbsp crumbled goat cheese or shredded Parmesan cheese

1. Combine eggplant, onion, roasted peppers, garlic, broth, vermouth (or dry white wine), bread cubes, oregano, thyme, salt, and black pepper in 3.5 quart slow cooker. Mix well, cover and cook on low 7 to 8 hours or until eggplant is very tender.
2. Just before serving, stir in parsley.
3. Ladle into soup bowls and garnish each serving with 1 tablespoon of the cheese

For a heart healthy version, use low-sodium chicken broth, the 1/2 tsp of salt, the 1/2 tsp of black pepper, and add 1/2 tsp of red pepper flakes.

This recipe makes 6 servings. What you don't use right away can be frozen and saved for another day. Just allow it to cool to room temperature before putting it in your freezer. This will allow your freezer to do it's job without using a lot of extra electricity.

How about that! A recipe and a money saving tip!

To begin bidding on the Dinner auction, click on "View My Complete Profile" located to the right of your screen (you may have to scroll down a little), then click on Email in the upper left section of your screen under the word "Contact". Then, just say how much you are willing to spend for either one place setting, or how much you are willing to spend for all three available spots. I will monitor the e-mails carefully, post each highest bid as it comes in, and announce the result (IE. "The Winner") on Saturday, August 30, 2008. Good luck.

As always, eat and enjoy.