Posted by GayleL 6/6/01 10:58:22 pm

Source: www.betterbaking.com

Note: "A zesty broth, filled with nice chunks of eggplant and other good things. Adapted from the Rainforest Cafe version."

1 tablespoon olive oil
2 tablespoons vegetable oil
1 pound Italian sausage - casing removed, lightly
    saut?d and drained
1 cup partly cooked pasta - any shape
4 medium garlic cloves, crushed
1/3 cup diced onions
1 cup sliced carrots
1/2 cup chopped celery
3 cups diced eggplant - skinned (unless skins
    are very thin and tender)
16 cup water
1 (28 ounce) can crushed tomatoes
1/3 cup mixed dried beans (Romano, kidney,
    fava, pinto, cranberry, etc.)
1 1/2 tablespoon salt (to taste)
2 to 4 tablespoons granulated sugar (to taste)
1 teaspoon pepper
3/4 teaspoon garlic powder
1 bay leaf
1 teaspoon basil
1/4 teaspoon celery seed
2 tablespoons minced fresh parsley
2 tablespoons minced fresh coriander
1/4 teaspoon dry chile pepper
2 tablespoons balsamic vinegar

Lightly grease stock pot bottom to prevent beans from sticking. Saut?sausage and drain. Saut?or sweat vegetables (garlic, onions, carrots, celery, eggplant) in olive oil until softened. Add water, sausage, tomatoes, salt, sugar, pepper, garlic powder, basil, celery seed, coriander, parsley, chile pepper, balsamic vinegar. Simmer 2 to 3 hours (until beans are soft). Adjust seasonings. Add pasta a few minutes before serving.

Servings: 4