Yes we are still here!   Matt and I have been traveling and have been taking on new responsibilities at work, but we have not forgotten about you.   We are very excited to travel to Tuscany next month with our mothers and decided we need to lose weight.  I was trying to think how can I make favorite recipes of mine healthier.  I LOVE tomato soup.  I can eat it with a straw.  So why not take away the heavy cream (sigh) and add eggplant and make this a healthy entrée?  I did that tonight and it was fantastic.  Here is the recipe;

Ingredients

3 cups of homemade (a must) chicken stock

2 Tbs of fresh chopped basil

1 1/2 Teaspoon of dried oregano

1/2 Teaspoon of red chili flakes (use less or skip if you don’t want it hot)

1 teaspoon of freshly chopped thyme

salt and pepper to taste

1 large eggplant diced

2 chopped yellow onions

7 cloves of garlic minced

1 (28 ounce can) of San Marzano peeled tomatoes (mix in food processor for 5 seconds)

1 (28 ounce can) of crushed tomatoes

Olive Oil

pinch of sugar

1 bulb of Fennel diced

Directions

Heat 1/4 cup of olive oil a large Dutch oven pot and mix in the Eggplant and cook for about 7-10 minutes.  Add a little more oil (2 tablespoons), the onions and fennel and cook for another 5 minutes.  Mix in the garlic and stir for about a minute.  Add the chicken stock, crushed and peeled tomatoes, all the herbs, red chili flakes and the sugar and bring to a boil.  Once boiling turn heat down so it sizzles for about 15 minutes.  Add salt and sugar to taste.  After 15 minutes serve with some parmesan cheese sprinkled in.

As you can see this is a pretty simple recipe, but has few calories and is easy to make!  Enjoy!

sous Chef Andrew

 

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