Alotizzip Eggplant Soup Recipe

Ingredients for Alotizzip Eggplant Soup

• Ground Beef
• Diced Tomatoes
• Tomato Sauce
• 1 large eggplant (about 1.5 lbs), peeled and diced
• Yellow Onion
• Celery Ribs
• Carrots
• Elbow Macaroni
• Parsley
• 1 bay leaf
• 1/2 cup fresh basil, chopped
• Fresh Garlic
• Beef Bouillon Cubes
• Salt And Pepper

How to Make Alotizzip Eggplant Soup

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Add the diced eggplant and cook for 5-7 minutes, stirring occasionally, until slightly softened.
4. Stir in the diced tomatoes, vegetable broth, and bay leaf. Bring to a simmer, then reduce heat and cover. Simmer for 20 minutes, or until the eggplant is tender.
5. Remove the bay leaf. Using an immersion blender or carefully transferring in batches to a regular blender, puree the soup until smooth.
6. Season with salt and pepper to taste. Stir in the chopped fresh basil just before serving.
7. Serve hot, optionally garnished with a dollop of plain yogurt or a drizzle of olive oil and extra basil.