Tuesday, October 2, 2012
It's finally soup weather! I'm so excited. I just love, love, love a nice warm bowl of soup. We balanced the budget the other night, so in the spirit of being economical I came up with this delicious stew. It's an awesome blend of wholesome eggplant, zucchini, and kidney beans - easy on your finances and soothing to your palate.
Admittedly, my husband was weirded out by the eggplant. His facebook status that night was "eggplant - the tofu of the natural world." I, however, found the eggplant to be an absolutely perfect addition to this stew. I don't know why I never thought of it before!
To make, begin by peeling and slicing your eggplant and sprinkling salt over the slices. Why? Salt will help take away the bitterness of the eggplant. Let it sit for about 30 minutes or so while you catch up on dishes. :) Rinse and chop into smaller pieces.
Combine your eggplant with olive oil, zucchini, and seasonings in a large stockpot. Saute until the vegetables are tender.
Add broth and heat to boiling. Add macaroni and reduce heat, simmering for 10 minutes or until macaroni is tender.
2 T. olive oil
1 medium eggplant, peeled
2 zucchini, thickly sliced
2 t. basil
1/4 t. garlic salt
4 cups chicken broth
1/2 cup elbow macaroni, uncooked
15 oz. can kidney beans, rinsed and drained
Slice eggplant and sprinkle with salt; let sit for 30 minutes and then rinse. Chop.
Over medium heat, heat oil in a large stockpot. Add eggplant, zucchini, and seasonings and saute until vegetables are crisp-tender. Add broth; heat to boiling. Add macaroni and kidney beans. Reduce heat and simmer for 10 minutes, or until macaroni is tender.