One of my favourite Italian dishes is the classic Melanzane alla Parmigiana, made from aubergine (eggplant in US), tomatoes and parmesan cheese. Here is a recipe for a delicious, simple, vegan soup inspired by this classic dish.

chopping aubergines (chopping eggplant)

Juicy Ingredients (makes enough for 2-3 people)

  • 1 large aubergine (eggplant)
  • 1 can of tomatoes
  • 1 large red onion
  • 2 cloves of garlic
  • 1 vegetable stock cube
  • 1/2 pint / 300ml water
  • 1 handful of spinach
  • 1 tbsp of dried oregano
  • 1 tbsp of olive oil
  • 1 pinch of sea salt
  • 1 pinch of ground black pepper

Frying onions in a little olive oil

How to Make It

  1. Slice the aubergine in to 1/2 cm / 1/4 inch pieces
  2. Finely chop the onion and garlic
  3. Heat a large pan and add the olive oil
  4. Once the oil has heated add the aubergine, onion and garlic
  5. Lightly cook until softened
  6. Boil the water in a kettle and add to a jug with the stock cube
  7. Mix the stock and then add to the pan
  8. Add the can of tomatoes to the pan
  9. Add the oregano, salt and pepper to the pan
  10. Simmer for 8 – 10 minutes on a medium heat
  11. Add the spinach to the pan and cook for 30 seconds
  12. Transfer the ingredients to a blender or food processor and blend until smooth
  13. Serve in bowls

Melanzane Pomodoro Soup

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