MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01

      Title: Basil Tomato Consomme with Grilled Eggplant Croutons
 Categories: Soups, Vegan, Hilde's
      Yield: 4 servings

  2 1/2 lb Very ripe tomatoes, chopped
      1 tb Each celery leaves and
           -parsley, chopped
           Salt
           Freshly ground pepper
           Pinch sugar
      2    Bunches fresh basil (about
           -4 cups leaves)
      2    Slices eggplant, round 1/4"
           Olive oil
      1 cl Garlic, mashed

  Place tomatoes, parsley, celery leaves, salt and pepper in a large
  saucepan.  Bring to a boil.  Simmer 2 minutes.  Strain through a food
  mill into a clean saucepan.  Keep warm until ready to serve.

  Mix together the olive oil and garlic.  Brush the eggplant slices
  with this mixture, then season with salt and pepper.  Grill the
  eggplant under a broiler or on the barbecue until cooked through.
  Dice into 1/4 inch cubes. Rinse and dry the basil.  Slice in strips.
  pour the hot soup into 4 warmed bowls, garnish with the basil and the
  eggplant.

                           Happy Cooking! Spunky :)
From: SPUNKY #108 @11110
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