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Italian Hot and Spicy Eggplant Soup-Zuppa Piccante alle Melanzane
1 1/2 pounds long narrow Japanese eggplants, peeled and cut into
1/4 inch dice
salt
1 15 ounce can chickpeas, drained and rinsed
2 tablespoons red wine vinegar
freshly ground black pepper
2 1/2 to 3 1/2 tablespoons extra-virgin olive oil
1 medium onion, cut into 1/4 to 1/2 inch dice
2 tightly packed tablespoons fresh Italian parsley leaves, chopped
6 large fresh basil leaves, chopped
2 large cloves garlic, minced
1/4 cup dry white wine
4 canned whole tomatoes, chopped, with 1/4 cup of their liquid
3 1/2 to 5 cups water
Garnishes:
3 tightly packed tablespoons fresh mint leaves, chopped
2 medium-hot fresh chiles, seeded and cut into tiny dice
1 cup shredded ricotta salata cheese
In a colander, toss the eggplant with about 1 tablespoon salt and let stand 20 to 30 minutes. Meanwhile, in a bowl, marinate the chickpeas in 1 tablespoon of the vinegar and a little salt and pepper 20minutes.
Turn the eggplant onto a towel and squeeze away about half its moisture. Film the bottom of a 12 inch saute pan with 1 to 2 tablespoons of the olive oil and heat over medium heat. Saute the eggplant 5 minutes, or until pale gold and tender, seasoning with black pepper. Turn out of the skillet and reserve. Wash the skillet.
Set the skillet over high heat and heat the remaining 1 1/2 tablespoons oil. Add the onions and parsley and quickly brown the
onions. Reduce the heat to medium, stir in the chickpeas with their marinade, and cook about 3 minutes. Add the basil and tomato liquid, reducing the heat to medium-low. Cook 2 to 3 minutes, uncovered, or unti the liquid is rich-tasting and thick.
Stir in the eggplant and 3 1/2 cups of water or enough to make a thick broth. Simmer 15 minutes to blend the flavors. Stir in the remaining 1 tablespoon vinegar and cook another few minutes. Taste for seasoning. In summer, serve the soup at room temperature, garnishing each portion with the mint, chiles and cheese. In the fall, prepare the variation below:
Autumn Eggplant Soup: After stirring in the wine, tomatoes and tomato liquid, reducing the heat and cooking for 2 to 3 minutes, add 3 cups water to the chickpea saute. Cook 15 minutes. Puree one-third of the soup in a blender or food processor, then stir it back into the pan. Then add the eggplant and the remaining 1 tablespoon vinegar. Simmer another 10 minutes. Taste for seasoning. Serve warm with the garnishes.
Yields 3 to 4 servings.
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Italian Hot and Spicy Eggplant Soup-Zuppa Piccante alle Melanzane
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Category: Recipes
Prep Time: Cook Time: Total Time:
Italian Hot and Spicy Eggplant Soup-Zuppa Piccante alle Melanzane
1 1/2 pounds long narrow Japanese eggplants, peeled and cut into
1/4 inch dice
salt
1 15 ounce can chickpeas, drained and rinsed
2 tablespoons red wine vinegar
freshly ground black pepper
2 1/2 to 3 1/2 tablespoons extra-virgin olive oil
1 medium onion, cut into 1/4 to 1/2 inch dice
2 tightly packed tablespoons fresh Italian parsley leaves, chopped
6 large fresh basil leaves, chopped
2 large cloves garlic, minced
1/4 cup dry white wine
4 canned whole tomatoes, chopped, with 1/4 cup of their liquid
3 1/2 to 5 cups water
Garnishes:
3 tightly packed tablespoons fresh mint leaves, chopped
2 medium-hot fresh chiles, seeded and cut into tiny dice
1 cup shredded ricotta salata cheese
In a colander, toss the eggplant with about 1 tablespoon salt and let stand 20 to 30 minutes. Meanwhile, in a bowl, marinate the chickpeas in 1 tablespoon of the vinegar and a little salt and pepper 20minutes.
Turn the eggplant onto a towel and squeeze away about half its moisture. Film the bottom of a 12 inch saute pan with 1 to 2 tablespoons of the olive oil and heat over medium heat. Saute the eggplant 5 minutes, or until pale gold and tender, seasoning with black pepper. Turn out of the skillet and reserve. Wash the skillet.
Set the skillet over high heat and heat the remaining 1 1/2 tablespoons oil. Add the onions and parsley and quickly brown the
onions. Reduce the heat to medium, stir in the chickpeas with their marinade, and cook about 3 minutes. Add the basil and tomato liquid, reducing the heat to medium-low. Cook 2 to 3 minutes, uncovered, or unti the liquid is rich-tasting and thick.
Stir in the eggplant and 3 1/2 cups of water or enough to make a thick broth. Simmer 15 minutes to blend the flavors. Stir in the remaining 1 tablespoon vinegar and cook another few minutes. Taste for seasoning. In summer, serve the soup at room temperature, garnishing each portion with the mint, chiles and cheese. In the fall, prepare the variation below:
Autumn Eggplant Soup: After stirring in the wine, tomatoes and tomato liquid, reducing the heat and cooking for 2 to 3 minutes, add 3 cups water to the chickpea saute. Cook 15 minutes. Puree one-third of the soup in a blender or food processor, then stir it back into the pan. Then add the eggplant and the remaining 1 tablespoon vinegar. Simmer another 10 minutes. Taste for seasoning. Serve warm with the garnishes.
Yields 3 to 4 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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