Title: Vegetable Eggplant Soup
Categories: Soups
Yield: 10 Servings

1 ts Garlic, finely chopped
1 Medium onion, finely chopped
3 Medium carrots,
Finely chopped
2 Ribs celery, finely chopped
1 Medium eggplant, peeled
And finely chopped
1 Medium turnip, finely
Finely chopped
8 c Chicken stock, water or a
Combination
1 14 1/2 ounce can tomatoes
Coarsely chopped, including
Juice
1/2 ts Basil
1/2 ts Thyme
1/2 ts Oregano
1/2 ts White pepper
Salt to taste

In a heavy large pot over low heat, cook the garlic, onion, carrots, celery
eggplant and turnips until they begin to soften, about 5 minutes. Do not
brown.

Add stock or other liquid. Over high heat, bring liquid to a boil and skim
off any gray foam that rises to the surface. Reduce heat and simmer until
vegetables are crisp-tender. 7 to 10 minutes.

Add tomatoes and simmer 5 minutes longer. Add herbs, pepper and salt.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini