Ingredients

• 2 medium eggplants (peeled and diced into ½ inch pieces)
• 1 medium diced onion
• 1 medium diced green bell pepper
• 1 tablespoon chopped garlic
• 1 bunch chopped green onion
• 2 tablespoons olive oil
• 4 tablespoons or 1 small can tomato paste
• ½ cup half and half
• 2 quarts water
• 2 pounds peeled and deveined shrimp
• 1 tablespoon basil
• 2 teaspoons thyme
• salt and pepper to taste
• 4 tablespoons parmesan cheese

Procedure
In a large soup or stock pot heat olive oil. Add onion, bell pepper and garlic until tender. Add eggplant and cook until eggplant is tender. Add tomato paste, basil, thyme, and salt and pepper and cook for 5 minutes (stirring occasionally). Add water and bring to a boil and simmer for 10 minutes. Using a stick blender, puree mixture and add shrimp and green onions. Bring to a boil and cook for 5-10 minutes or until shrimp are fully cooked. Add half and half and remove from heat. Garnish with 1 tablespoon parmesan cheese and serve. Serves 6-8.

Nutrition Facts per Serving:

• 229 calories
• 8.2 grams total fat
• 442 milligrams of sodium
• 12.8 grams total carbohydrate
• 5 grams fiber
• 26.6 grams protein