|Steamy Sausage Soup for a Snowy Halloween Week|
Summer Soup (on a Snowy Day)
1 package of hot sausage (5 double links)
3-4 white eggplant
oregano, garlic, basil
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.