Monday, January 11, 2010

Delish Soup with Eggplant, Chickpeas, & Fire Roasted Tomatoes

2 T olive oil
1 onion, chopped
1 eggplant, chopped
8 garlic cloves, minced or 2 t garlic powder
4 cups vegetable broth
1/4 t dried rosemary
3/4 t salt
1/4 t black pepper
1 can chickpeas, rinsed and drained
1 can diced fire roasted tomatoes

Heat olive oil in heavy pot over medium heat. Add onion, eggplant, and garlic. Cook 10 minutes, stir often. Add remaining ingredients and bring to a boil. Reduce heat and simmer for at least 20 minutes.

Top with your choice of cheese. I like Pepper Jack.

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