Easy Eggplant Soup

January 1, 2004

Hi Everyone,

After tasting the eggplant soup at the food coop, I made up my own very, very

easy crockpot version. I didn't measure anything -- I just threw it all

together. My son was shocked that I added a whole eggplant, but there is no need

to chop it up. The crockpot will do all the work for you. It came out very nice

-- low glycemic and mellow. Here's what I did:

Cut the very top of off one medium large eggplant, and throw the eggplant in the

crockpot. Add enough water (or veggie or bean stock) to cover it, plus several

inches more, or just fill the crockpot almost to the top. Add 1-2 cups of

organic textured vegetable protein (TVP). Mix in 2-6 whole garlic cloves,

depending on how much you and your family like garlic. Add a handful of red

pepper flakes. Cook overnight. The longer you cook it, the better. I had it

going for about 14 hours. At some point, using a serving spoon or knife, just

gently press the eggplant. It will break into many small pieces. Before serving,

add miso or tamari; nutritional (NOT Brewer's) yeast; and dried or fresh

oregano. It's good topped with diced fresh peppers and /or mushrooms.

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" The fatal pedagogical error is to throw answers, like stones, at the heads of

those who have not yet asked the questions. " --Paul Tillich

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Dissent is patriotic.

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" But for the sake of some little mouthful of flesh we deprive a soul of the sun

and light, and of that proportion of life and time it had been born into the

world to enjoy. " --Plutarch

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Schools do not and cannot work, because children are active, spiritual beings. "

--Donna Faith K-Brooks--

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