Ingredients
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1 cup water
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1/2 cup fresh mushrooms, sliced
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3/4 cup zucchini, coarseley chopped
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salt
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pepper
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1/4 cup fresh parmesan cheese, grated
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1 garlic clove, crushed with press
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1/2 teaspoon dried Italian seasoning
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1 1/4 cups peeled eggplants, cubed
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1 (14 1/2 ounce) can no-salt-added whole tomatoes, chopped and drained (juices reserved)
Instructions
- In 2-quart saucepan, place eggplant, water, tomatoes with their juices, mushrooms, garlic, zucchini, Italian seasoning, 1/4 t salt and 1/8 t freshly ground black pepper; stir to combine.
- Heat to boiling on high.
- Cover; reduce heat to low.
- Simmer 25 minutes or until vegetables are tender.
- To serve, ladle soup into 4 shallow soup bowls; sprinkle with Parmesan.