Eggplant (Aubergine) Parmesan Soup

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium red bell pepper, seeded and chopped
• 1 medium eggplant, peeled and cut 1/2 inch cubes
• 3 garlic cloves, minced
• 2 teaspoons dried oregano
• 1/2 teaspoon dried chili
• 3 cups canned crushed tomatoes in puree
• 4 cups water
• 1/2 cup parmesan cheese
• 8 -10 fresh basil leaves, chopped
• 1/4 cup balsamic vinegar
• 3 cups French bread (toasted or stale) or 3 cups Italian bread, cubes (toasted or stale)

1. Heat olive oil in a large non-reactive saucepan over medium heat.
2. Add the onions,peppers and the eggplant.
3. Saute 2 minutes Add the garlic,oregano and chilies and continue to saute until softened.
4. Add the tomatoes and water and bring to a boil over high heat.
5. Reduce heat and simmer 35-40 minutes or until vegetables are tender.
6. Add the parmesan,basil,vinegar and bread cubes to soak into the soup and thicken the mixture before serving,about 10 minutes.

olive oil, onion, red bell pepper, eggplant, garlic, oregano, dried chili, tomatoes, water, parmesan cheese, basil, balsamic vinegar, bread

Taken from www.food.com/recipe/eggplant-aubergine-parmesan-soup-78445 (may not work)