Sausage and Eggplant Soup

INGREDIENTS

2 Tbsp. olive oil
1 1/2 lbs. Italian sausage – casings removed
1 eggplant – unpeeled, cut in 1/2″ cubes
3 med. onions – chopped
2 -3 green peppers – chopped
1/2 C. celery – chopped
2 Tbsp. garlic – minced
1 tsp. salt
2 (29-oz.) cans crushed tomatoes
1 (46-oz) can College Inn chicken broth
1/8 tsp. fennel seed
1 tsp. dried basil leaves
1 tsp. dried thyme
4 bay leaves
1/2 tsp. black pepper
2 tsp. garlic powder
2 tsp. sugar

INSTRUCTIONS

Brown sausage in oil in Dutch oven over medium heat, breaking up meat. Remove sausage from pan and set aside. To drippings add eggplant, onion, peppers, celery, garlic and salt. Saute 8 to 10 minutes. Add remaining ingredients except garlic powder and sugar. Bring to a boil. Add garlic powder and sugar, reduce heat and simmer, covered. Remove bay leaves before serving.