Mediterranean Red Pepper & Eggplant Chowder

Serve this vegetable chowder with toasted pita wedges or Greek-style bread.

Ingredients:

• 1 eggplant, peeled and cut into 1-inch cubes
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 46-ounce can hot-style vegetable juice
• 4 chicken bouillon cubes
• 1 teaspoon grated lemon peel
• 2 tablespoons minced fresh oregano
• 2 tablespoons minced fresh basil
• 2 medium sweet red peppers, diced
• Salt and black pepper

Directions:

Sprinkle eggplant cubes with salt. Let stand 30 minutes; rinse and pat dry. Heat olive oil in a nonstick Dutch oven over medium heat. Add eggplant cubes; brown. Add onion and garlic; saute for 3 minutes. Stir in 2 cups of the vegetable juice and the bouillon cubes. Cover and simmer about 10 minutes or until vegetables are tender. Place vegetable mixture in a food processor or blender. Cover and pulse a few times to chop coarsely. Do not puree. Return mixture to Dutch oven. Stir in lemon peel, oregano, basil, sweet peppers, and remaining vegetable juice. Bring to boiling. Reduce heat and simmer about 5 minutes or until sweet peppers are tender-crisp. Season to taste with salt and pepper.

Number of Servings: 6

Notes from the Cook: This is hearty, delicious chowder that warms one just reading the recipe. The flavors conjure up thoughts of sunny Mediterranean days and banish the drab cold weather outside.