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Tomato and Eggplant Soup
Ingredients
  • Good olive oil
  • 4 ½ cups (½-inch-diced) unpeeled eggplant (1 pound)
  • 2 cups chopped yellow onion (2 onions)
  • 2 cups chopped fennel bulb
  • 2 tablespoons minced garlic (6 cloves)
  • 3 cups good chicken stock, preferably homemade
  • 1 (28-ounce) can crushed tomatoes, preferably San Marzano
  • 2 teaspoons whole dried fennel seeds
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon fresh thyme leaves
  • ¼ teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 1 (28-ounce) can whole peeled tomatoes, preferably San Marzano
  • Freshly grated Italian Parmesan cheese, for serving
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