Tomato Eggplant Soup

Tomatoes, eggplants, and seafood are a great mix for a nutritious meal; also, there is a very easy recipe to prepare one. This soup will increase its taste even better the next day. So, the housewife can prepare this soup ahead of time and preheat it to serve both friends and family who will admire your cuisine talents. Another good thing about this soup is that it can use most of the leftover vegetables and seafood, such as fish, shrimp, or seafood mix .I like to serve this soup by itself because it is a hearty, filling soup. However the leftover cooked rice or noodles are a good accompaniment. In general, this is a very good soup for the body but can also cleanup the refrigerator as well.

Ingredients:
3 cups chicken stock
2 medium tomato. Seeds removed and chopped
1 cup diced white onion
1 Japanese eggplant, cubed

 

1 fish fillet, such as salmon or tilapia (your choice), cubed
1 piece of ginger, chopped (approximately 1 tsp.)
Salt, fish sauce, white pepper, and sugar to taste

Other ingredients:
3 Baby bok choy, roughly chopped or torn
Mushrooms of any kind about 1 cup

Directions:
In a medium pot, add stock or water, tomato, ginger, and onions. Bring to boil. Reduce heat and simmer for 20 minutes.

Add eggplant. Cover and cook for 15 minutes, Add mushrooms, if using.

Season with salt, fish sauce, pepper, and sugar.
Bring the soup to boil. Add baby bok choy and fish. Cover and turn the heat off.

Let sit in hot broth for 5 minutes and serve.