Eggplant (Aubergine) Parmesan Soup - cooking recipe

Ingredients

3 tablespoons olive oil
1 medium onion, chopped
1 medium red bell pepper, seeded and chopped
1 medium eggplant, peeled and cut 1/2 inch cubes
3 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon dried chili
3 cups canned crushed tomatoes in puree
4 cups water
1/2 cup parmesan cheese
8 -10 fresh basil leaves, chopped
1/4 cup balsamic vinegar
3 cups French bread (toasted or stale) or 3 cups Italian bread, cubes (toasted or stale)

Preparation

Heat olive oil in a large non-reactive saucepan over medium heat.
Add the onions,peppers and the eggplant.
Saute 2 minutes Add the garlic,oregano and chilies and continue to saute until softened.
Add the tomatoes and water and bring to a boil over high heat.
Reduce heat and simmer 35-40 minutes or until vegetables are tender.
Add the parmesan,basil,vinegar and bread cubes to soak into the soup and thicken the mixture before serving,about 10 minutes.