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Ingredients
US|METRIC
8 SERVINGS
- 3 Tbsp. Bertolli® Classico Olive Oil
- 1 onions
- 1 eggplant (medium, peeled and chopped)
- 2 cloves garlic (finely chopped)
- 1 jar bertolli four chees rosa sauc
- 14.5 oz. chicken broth (1 can)
- 1/4 cup fresh basil leaves (thinly sliced)
- 2 Tbsp. sherry (optional)
- 1/4 tsp. salt
- gorgonzola (cheese croutons (optional))
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Directions
- Heat Olive Oil in 4-quart saucepan over medium-high heat and cook eggplant with onion, stirring occasionally, 15 minutes or until vegetables are tender. Stir in garlic and cook 30 seconds. Stir in remaining ingredients except croutons and bring to a boil over high heat. Reduce heat to low and simmer 3 minutes. Puree until smooth with immersion blender or blender. Serve with Gorgonzola Cheese Croutons. *SUBSTITUTION: For a vegetarian version, use 2 cups vegetable broth instead of chicken broth.
NutritionView More
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45Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories45Calories from Fat20 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium170mg7% |
| Potassium240mg7% |
| Protein3g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate6g2% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A2% |
| Vitamin C6% |
| Calcium4% |
| Iron0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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