Serves: 5
Total Calories: 330
Yield: 8 cups

1 large onion chopped
6 cups peeled finely cubed eggplant
1 1/2 cups chopped celery
1 tablespoon chopped garlic
1 tablespoon olive oil
2 cups water
4 cups crushed tomatoes
1/2 cup chopped stuffed green olives
2 tablespoons balsamic vinegar
2 tablespoons lemon juice

In a soup pot, sauté the onion, eggplant, celery, and garlic in the oil until all the vegetables are soft.

Add the water, tomatoes, and olives to the soup, and simmer for 10 minutes.

Add the vinegar and lemon juice, stir well, and turn off the heat.

Nutritional Facts:

Serves: 5
Total Calories: 330
Calories from Fat: 216

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