Snowy Day Soup

Steamy Sausage Soup for a Snowy Halloween  Week

   Dan brings in the last of the white eggplant from the garden, 3 medium and one tiny.  We also have two straggler tomatoes. As I am cooking up the last of our summer harvest in October, fat snowflakes are starting to fall.  When I heard the weather forecast, I assumed that it was one of those storms that may bring in snow and after all the excitement and lines at the store it just blows out to sea leaving us with a little rain and stocked pantries. As I simmer the sausage the snow is really starting to come down.  By the time I finish cooking dinner it is actually piling up on my car.  It's a good thing I didn't leave anything in the garden to freeze!
  
Summer Soup (on a Snowy Day)

1 package of hot sausage (5 double links)
3-4 white eggplant
oregano, garlic, basil
2 tomatoes
1 can crushed tomatoes

This is not from a cookbook so bear with me as I estimate amounts.  Saute the sausage for 20 minutes while peeling and dicing the eggplant into tiny squares.  Add the eggplant with the olive oil, garlic, basil and oregano and cook everything for another 10 minutes, until soft.  Remove the sausages and slice in circles, then put them back in the pot to cook thoroughly another 10 minutes.  Add the crushed tomatoes and fill the can with water letting that simmer for another 10 minutes.  Dice the tomatoes and add towards the last 5 minutes to keep them from getting mushy.