Eggplant Pasta Soup With Feta Cheese and Warm Olive Toasts

• 2 medium eggplants, peeled and diced (about 1 1/4-1 1/2 lbs)
• 1 (28 ounce) can diced tomatoes
• 1 cup ditalini
• 2 large celery ribs, finely diced (save the celery leaves and dice fine)
• 1 large onion, fine chopped chopped
• 2 teaspoons minced garlic
• 3 anchovies, fine chopped and mashed (I use a fork to mash them up)
• 5 cups vegetable broth
• 14 cup fresh parsley, fine chopped
• 2 teaspoons dried Italian seasoning
• 14 teaspoon red pepper flakes
• 2 tablespoons olive oil
• salt (go easy)
• pepper
• cheese and olive spread (see Garlic Feta Toasts With a Warm Olive Spread)

1. Base -- In a large soup pot, add the olive oil and bring to medium heat.
2. Add in onion, garlic and celery and saute for 5 minutes until the onion becomes transparent and the vegetables are tender.
3. Add in the anchovies and cook another minute.
4. Eggplant -- Add the eggplant and stir until well combined.
5. Then add the broth, tomatoes, seasoning (keep the parsley out until the end), and bring to a boil Then reduce the heat to medium low and simmer until the eggplant is tender, about 30-40 minutes.
6. Pasta -- Add in the ditalini pasta (you can also use any small cut pasta) and cook until tender.
7. It only takes 5-7 minutes.
8. Taste for any additional seasoning and add in the parsley.
9. Serve -- Serve a nice big bowl and my Recipe #407765.
10. Enjoy a nice simple soup.

eggplants, tomatoes, ditalini, celery, onion, garlic, anchovies, vegetable broth, fresh parsley, italian seasoning, red pepper, olive oil, salt, pepper, cheese

Taken from www.food.com/recipe/eggplant-pasta-soup-with-feta-cheese-and-warm-olive-toasts-407774 (may not work)