Eggplant Soup

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3 tablespoons butter or margarine
1 to 2 cups onion, chopped
1 1/2 to 2 pounds eggplant, peeled and chopped
2 cups tomato juice
basil, oregano, salt and pepper, to taste
sliced fresh tomato
parmesan cheese

Sauté onion in butter or margarine until translucent. Add remaining ingredients. Cover and simmer for 30 minutes. Add water, if necessary. Ladle the soup into ovenproof bowls. Place a slice of tomato in each bowl and generously sprinkle with Parmesan cheese. Bake the soup in a 375 degree oven for about 8 minutes or until the cheese is golden.



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