Vegetable Soup With Eggplant Aubergine Dumplings

Ingredients

• SOUP
• 1 1⁄2 cups eggplants (cut into 1 inch cubes)
• 1 tablespoon salt
• 2 tablespoons olive oil
• 1 medium onion (cut in half, then quarter)
• 4 garlic cloves (chopped)
• 2 tablespoons wine
• 4 cups water
• 1 (15 1/2 ounce) can garbanzo beans (mash half of them)
• 2 (14 1/2 ounce) cans chopped tomatoes (changed from whole tomatoes..I agree with the reviewer)
• 3 celery ribs (cut into 1 inch pieces)
• 2 carrots (cut into 1/2 inch pieces)
• 1 sweet pepper (any color, cut in half, remove seeds, cut in slices)
• 2 cups green beans (cut diagonally into 1 inch pieces)
• 1⁄2 teaspoon dried marjoram
• 1⁄2 teaspoon dry basil
• 1⁄2 teaspoon dry oregano
• 1⁄2 teaspoon ground pepper
• 1 teaspoon salt
• DUMPLINGS
• 1⁄2 cup eggplant (chopped about pea size)
• 1 tablespoon olive oil
• 2 cups all-purpose flour
• 1⁄2 teaspoon salt
• 2 teaspoons baking powder
• 1⁄2 cup milk
• 1⁄2 teaspoon oregano
• SPRINKLE ON TOP
• 2 tablespoons feta cheese

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag