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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Base -- In a large soup pot, add the olive oil and bring to medium heat. Add in onion, garlic and celery and saute for 5 minutes until the onion becomes transparent and the vegetables are tender. Add in the anchovies and cook another minute. | 2. Eggplant -- Add the eggplant and stir until well combined. Then add the broth, tomatoes, seasoning (keep the parsley out until the end), and bring to a boil Then reduce the heat to medium low and simmer until the eggplant is tender, about 30-40 minutes. | 3. Pasta -- Add in the ditalini pasta (you can also use any small cut pasta) and cook until tender. It only takes 5-7 minutes. Taste for any additional seasoning and add in the parsley. | 4. Serve -- Serve a nice big bowl and my Recipe #407765. Enjoy a nice simple soup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2	lbs	peeled diced	226.7965	53.3425	8.8904	1.6329
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
ditalini	1	cup		-	-	-	-
celery rib	2		diced	-	-	-	-
onion	1		chopped chopped	60.0	14.01	1.65	0.15
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
anchovy	3		chopped mashed	-	-	-	-
vegetable broth	5	cups		811.8	131.61	29.766	19.188
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
italian seasoning	2	teaspoons		-	-	-	-
red pepper flake	1/4	teaspoon		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt				-	-	-	-
pepper				-	-	-	-
garlic feta toast olive spread				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.