Zuppa di Melanzane

Zuppa di Melanzane is a hearty Italian eggplant soup that combines the rich flavors of roasted eggplant, fresh tomatoes, and aromatic herbs. This delightful dish is both nourishing and comforting, perfect for any time of the year.

Ingredients

• Eggplant - 1 medium (about 300g)
• Olive oil - 2 tablespoons
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Canned tomatoes - 400g (crushed)
• Vegetable broth - 500ml
• Basil - 1 teaspoon, dried
• Oregano - 1 teaspoon, dried
• Salt - to taste
• Black pepper - to taste
• Fresh basil leaves - for garnish

Steps

1. Preheat the oven to 200°C (400°F). Cut the eggplant into cubes, place on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast in the oven for 20 minutes until tender and slightly caramelized.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5 minutes until softened.
3. Add the minced garlic and sauté for another minute until fragrant.
4. Stir in the crushed tomatoes, vegetable broth, dried basil, dried oregano, salt, and black pepper. Bring to a simmer and cook for 10 minutes.
5. Add the roasted eggplant to the pot and stir well. Cook for an additional 5 minutes to meld the flavors.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh basil leaves.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 30 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber which promotes digestive health.
• Low in calories and high in antioxidants, supporting overall health.

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