EGGPLANT PARMESAN SOUP

• 1 1/2 cups chopped onion

• 1 1/2 teaspoons minced garlic

• 3 tablespoons butter

• 2 pounds Japanese eggplant, unpeeled and cubed 4 cups vegetable broth

• 1/4 cup minced parsley

• 1/2-teaspoon oregano

• 1-teaspoon salt

• 1/2-teaspoon pepper

• 1 tomato, cubed

• Parmesan cheese

Sauté onion and garlic in butter over moderate heat, in 2-quart saucepan, until the onions are tender. Add eggplant, broth, parsley, ore­gano, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes. Ladle the soup into ovenproof bowls. Add a couple spoonfuls of tomatoes to the top of each serving then sprin­kle with Parmesan cheese. Bake at 450 degrees for 10 minutes or until soup is bubbly and cheese is golden.

DID YOU KNOW: Japanese Eggplant has more flavor and is more tender than the larger variety found in most grocery stores. The one advantage of the larger ones is that they are easier to stuff. Peeling is not necessary with the Japanese, but is suggested with the larger do­mestic type.