Executive Chef Peter Sclafani cooks Stuffed Eggplant Soup in the Passe Partout kitchen

January 9, 2017

In a heavy bottomed stock pot, melt the butter over medium high heat. Sauté the eggplant until it begins to soften. Add the onions, celery, bell peppers, and garlic. Cook for a few minutes then add the tomatoes and stir well. Add the flour and …