Eggplant and Squash Noodle Soup

This was the summer of eggplant for me. I cooked eggplant in more dishes than I ever had before, and now the purple veg (errr fruit??) has made it's way into my soup! I still have a month or two for peak eggplant season, so stay tuned for more! Enjoy this refreshing soup with melt-in-your-mouth veg!

Eggplant and Squash Noodle Soup
1/2 medium eggplant (cut into 1/3 inch rounds)
1/2 yellow onion (diced)
4 large celery stalks (diced)
3-4 large carrots (peeled and diced)
3 calabasas squash (diced)
2 roma tomatoes (diced)
8 oz can tomato sauce
2 tsp bouillon+2-3 C water
1/4 C marinara sauce (optional)
1/2 to 1 C dry pasta (optional)
32 oz. container low sodium vegetable broth
oregano, to taste
salt, to taste
fresh ground black pepper

1. On a baking sheet place eggplant. Sprinkle both sides with salt and allow to sit for 15 minutes. Dab moisture off.
2. In a large stockpot add oil and heat to medium. Add celery, onions and carrots. Cook until the begin to be translucent, stirring frequently.
3. Add eggplant, squash and tomatoes. Cook for 3-4 minutes, stirring frequently.
4. Add tomato sauce, broth and water/bouillon. Add oregano and pepper. Turn heat to high and wait until it boils. Cover and turn to lowest setting. Let simmer 45 minutes or until all veggies are very tender.
5. Add more liquid if you are adding noodles. At this point, adjust salt to taste. Add noodles and cook until they are al dente.

So tender and yummy.