Tomato, Sausage And Eggplant Soup - cooking recipe

Ingredients

1/3 c. plus 2 Tbsp. olive oil
4 1/2 c. cubed unpeeled eggplant (1/2 inch cubes)
1/2 tsp. salt
1 1/2 c. chopped onions
1/2 c. chopped fennel or celery
2 Tbsp. minced garlic
2 tsp. ground or crushed fennel seed
1/2 tsp. pepper
4 bay leaves
1 tsp. dried basil
1 1/4 tsp. dried thyme
1 lb. sweet Italian sausage with casing removed
1 1/2 c. chicken stock
1 (29 oz.) can heavy tomato puree
1 (28 oz.) can whole tomatoes, chopped
3 c. lettuce, shredded
2 medium summer squash, 1/4 inch slices
1 small red onion, sliced and separated
1 pkg. (10 oz.) frozen peas and carrots, thawed
1 can (8 oz.) water chestnuts, drained
1 medium green pepper, cut into strips
1 c. celery (1/4 inch slices)
1 c. (10 to 12 slices) bacon

Preparation

Traditional layered salad enhanced with the taste of delicious hickory-smoked bacon.