Here is the recipe I’ve used our egg plant in. It’s going in the oven now so I’ll let you know for sure, but each layer was tasty as I put it together. I recommend, if you don’t like the bitter taste egg plant can sometimes give; slice it, salt heavily both sides and lay out on a baking sheet for an hour, then rinse well, drain and use as directed.

Copy Cat Zuppa Toscana

Serves 6


* 2 c. homemade chicken stock

* 3 Chicken Bouillon Cubes

* 6 c. Tap Water

* 8 oz Smoked Sausage

* 3 c. red potato, diced

* 4 c. Kale (entire bunch)

* 2 T. Flour

* 3 T. Butter

* 1/2 c. Half-n-half

* 1/2 c. Sour Cream Lite

* 1 1/2 c. Diced Onions

* 4 cloves garlic

* 1 T. Sugar


Saute diced onion and minced garlic in butter. Add flour when tender. Cook a minute or two. Add chicken stock slowly. Add water, bouillon cubes, sugar, coarse ground pepper to taste and red pepper flakes if desired. Add diced potatoes. Bring to boil. Simmer 25-30 min until potatoes are tender.

In mean time cook and crumble sausage in pan. When potatoes are done add sausage. Bring to boil and add diced kale. Boil 5 min or until kale is tender. Add sour cream to half and half. Stir mixture into soup right before serving.

–¬† Johanna Berg Ehnis