Tomato, Sausage And Eggplant Soup

• 1/3 c. plus 2 Tbsp. olive oil
• 4 1/2 c. cubed unpeeled eggplant (1/2 inch cubes)
• 1/2 tsp. salt
• 1 1/2 c. chopped onions
• 1/2 c. chopped fennel or celery
• 2 Tbsp. minced garlic
• 2 tsp. ground or crushed fennel seed
• 1/2 tsp. pepper
• 4 bay leaves
• 1 tsp. dried basil
• 1 1/4 tsp. dried thyme
• 1 lb. sweet Italian sausage with casing removed
• 1 1/2 c. chicken stock
• 1 (29 oz.) can heavy tomato puree
• 1 (28 oz.) can whole tomatoes, chopped
• 3 c. lettuce, shredded
• 2 medium summer squash, 1/4 inch slices
• 1 small red onion, sliced and separated
• 1 pkg. (10 oz.) frozen peas and carrots, thawed
• 1 can (8 oz.) water chestnuts, drained
• 1 medium green pepper, cut into strips
• 1 c. celery (1/4 inch slices)
• 1 c. (10 to 12 slices) bacon

1. Traditional layered salad enhanced with the taste of delicious hickory-smoked bacon.

olive oil, salt, onions, fennel, garlic, ground, pepper, bay leaves, basil, thyme, sweet italian sausage with casing, chicken stock, tomato puree, tomatoes, summer, red onion, carrots, water chestnuts, green pepper, celery, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=948952 (may not work)