Tomato, Sausage & Eggplant Soup

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Tomato, Sausage, and Egglant Soup
by Oonagh Williams

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TOMATO, SAUSAGE AND EGGPLANT SOUP, plus gluten free instructions
Adapted to smaller domestic quantities from Chef Robinson’s recipe, Culinary Arts Department, Milford High School.
www.Milfordschools.net - Windows on West Street public restaurant. Freezes well.

2-4 tbsp olive oil
1 small to medium eggplant, unpeeled, cut into ½ inch cubes. I have also done this with 3 large zucchini, cubed.
1 large onion, peeled and finely chopped
1 lb Sweet Italian Sausage (hot sausage if you prefer). Market Basket’s raw Italian sausage, Al Fresco brand of raw
and cooked sausages, and Jones Sausage roll are all gluten free.
2 cloves of garlic, peeled and finely crushed.
28 oz tomatoes in tomato juice, coarsely crushed.
6 oz tomato puree
2 tsp dried Italian seasoning
1 bay leaf
4 cups chicken stock. McCormick Chicken base at Costco is gluten free, Trader Joes and Herb Ox stocks are gf.
Swanson and Pacific brands are meant to be gf. College Inn is not gf.
½ tsp sugar
freshly ground black pepper to taste –
(Chef Robinson also adds about 2 thick slices of fresh fennel cut into small diced pieces and fennel seeds. I don’t
add fresh fennel for this small a quantity and I don’t like fennel seeds. Use Italian sausage with fennel seeds if you
prefer.)

1. In large saucepan heat oil and fry onions over medium heat until softening and turning golden brown.
2. Add sausage meat and garlic and cook for about 5 minutes, breaking the meat into small pieces with the back of
a spoon.
3. Add cubed eggplant and cook for about 5 minutes until becoming tender.
4. Add crushed, canned tomatoes with their juice, chicken stock, tomato puree, Italian seasoning, bay leaf, sugar
and black pepper. Add pinch of salt. More salt can be added later if needed. Different brands of sausages and
tomatoes have different levels of salt.
5. Bring to a boil, cover and simmer for about 30 minutes. Taste and adjust seasoning, remove bay leaf, add more
chicken stock if soup is too thick. At University, my son used to make this for parties, (before he became gluten and
lactose intolerant); it became his signature dish. Very easy and wonderful.

Quite evil, but very popular at parties, winter and summer, and great for Valentines: CHOCOLATE FONDUE

4 bars        x 3.52 oz Toblerone milk chocolate (white or bittersweet are also available.) OR
4 x 3+1/2 oz bars of Hershey’s symphony milk chocolate with toffee and almonds.
(Unfortunately, it is very difficult to tell from labels whether these chocolates are gluten free. Kraft (maker of
Toblerone) states they will tell you allergen ingredients on labels. Barley contains gluten, is used as the sweetener
in many products but is not listed as an allergen by the FDA so would not be quoted on allergen ingredient list.
Hershey’s web site lists nutritional info but not content info. Yet again a case of having to phone manufacturer to
check safety for gluten free and then make your own decision as to whether you trust if they care enough to be
careful. Nestle Tollhouse semi-sweet chocolate morsels were gluten free when I phoned to check.)
1/2 c         heavy cream or whipping cream
¼ cup         liqueur such as Grand Marnier, brandy, rum, amaretto, kirsch, and kahlua. For gluten free, use what
alcohol is safe for you.

1. Put heavy cream in a 4 cup microwave safe bowl or small non stick pan. Heat cream in microwave or stove top
until bubbles are showing around the edges. Add chocolate, stirring well (on gentle heat on stove) until melted and
well blended.