Barefoot Contessa | Tomato & Eggplant Soup | Recipes

Ingredients

• Good olive oil
• 4½ 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
• 1½ 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