Eggplant Soup Au Gratin
|Olive oil||2 Tablespoon|
|Spanish onion||1 , sliced|
|Garlic||2 Clove (10 gm), minced|
|Eggplants||2 Medium, peeled and cubed|
|Chicken broth||4 Cup (64 tbs)|
|Sherry||1⁄2 Cup (8 tbs)|
|Ground pepper||To Taste|
|Tomatoes||2 , sliced|
|Grated swiss cheese||1 1⁄2 Cup (24 tbs)|
|Parmesan cheese||1 Tablespoon, grated|
Heat oil in large kettle or Dutch oven over medium-high heat.
Add onion and garlic and saute until onion is transparent.
Add eggplant, oregano and thyme and saute 2 minutes.
Blend in broth, reduce heat, cover and simmer 20 minutes.
Add sherry and continue simmering 3 minutes more.
Add salt and pepper to taste.
At this point, soup may be refrigerated.
Preheat broiler Pour soup into ovenproof bowls.
Top soup with tomato slices and cheeses.
Brown under broiler until cheese is melted and lightly browned, about 2 minutes.