Eggplant Parmesan Soup Recipe

• 3 Tbsp. Extra virgin olive oil
• 1 med Onion, minced
• 1 med Red bell pepper, seeded and minced
• 1 med Eggplant, peeled and, cut in 1/2" dice
• 3 x Cloves garlic, chopped
• 2 tsp Dry oregano
• 1/2 tsp Dry red chili flakes
• 3 c. Canned crushed tomatoes in puree
• 4 c. Water
• 1/2 c. Grated Parmesan cheese
• 10 x Fresh basil leaves, minced
• 1/4 c. Balsamic vinegar
• 3 c. French or possibly Italian bread cubes, toasted or possibly stale

Directions