Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Very ripe tomatoes, chopped 2 Bunches fresh basil (about
1 tb Each celery leaves and -4 cups leaves)
-parsley, chopped 2 Slices eggplant, round 1/4"
Salt Olive oil
Freshly ground pepper 1 cl Garlic, mashed
Pinch sugar

Place tomatoes, parsley, celery leaves, salt and pepper in a large
saucepan. Bring to a boil. Simmer 2 minutes. Strain through a food
mill into a clean saucepan. Keep warm until ready to serve.

Mix together the olive oil and garlic. Brush the eggplant slices
with this mixture, then season with salt and pepper. Grill the
eggplant under a broiler or on the barbecue until cooked through.
Dice into 1/4 inch cubes. Rinse and dry the basil. Slice in strips.
pour the hot soup into 4 warmed bowls, garnish with the basil and the
eggplant. Submitted By HILDE MOTT On 12-16-94

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