Tom Fitzmorris

Eggplant and Tomato Soup

Preparation info

  • Serves

    six to eight

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Now and then and here and there, a soup of eggplant and tomato is the soup of the day. It’s always so good—no matter who cooked it—that it must be one of those ideal flavor combinations. Here’s my take on it.

Ingredients

  • ⅓ cup extra-virgin olive oil
  • 3 cloves garlic, crushed
  • ¼ tsp

Method

  1. Heat the oil in a large saucepan over high heat. When the oil shimmers, add the garlic and crushed red pepper, and cook until the garlic is browned at the edges. Remove and discard the garlic. Add the eggplant, cooking until it’s browned on the edges.
  2. Reduce the heat to medium-low and add the thyme, rosemary, tomatoes, and 1½</