Minestra of Patate, Zucchini and Melanzane

Ingredients for 4 servings:

• 400 g pasta (ditalini), thimble-sized pasta
• 50 g grated feta cheese or Parmesan cheese
• 2 m.-sized potatoes
• 2 large tomatoes, large, ripe
• 2 large zucchini
• 1 eggplant(s)
• e.g. basil
• some salt and pepper
• some olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Soup with potatoes, zucchini and eggplant, often tried and always great, a Sicilian soup

Dice the eggplant, potatoes, and zucchini. Sauté the chopped onion in oil and add the diced eggplant, potatoes, and zucchini. Stir well. Add the peeled and chopped tomatoes and cover with warm water. Simmer for about 20 minutes. Add more salt and water if desired. Add the pasta and cook until soft. Sprinkle grated cheese over the soup to finish. Serve with toasted white bread. 150 kcal per serving.