Ingredients:
2 tablespoons olive oil, divided
3/4 lb pork tenderloins, cut into small dice
1 medium onions, peeled and finely chopped
2 garlic cloves, peeled and minced
1 small Japanese eggplants, ends trimmed, cut into small dice
1 medium red bell peppers, seeded and cut into small dice
1 medium green bell peppers, seeded and cut into small dice
1 (28 ounce) cans diced tomatoes
1 teaspoon dried basil, divided
1 teaspoon dried oregano, divided
1/2 cup dry red wine
2 cups low sodium chicken broth
2 cups water
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup penne pasta ( or other tube-shaped pasta)
1/4 cup parsley, finely chopped
8 tablespoons parmesan cheese, grated
Directions:
In a large pan, heat 1 tablespoon olive oil over medium-high heat.
Add pork and brown.
Remove from the pan and set aside.
Add another tablespoon oil to the pan; add onion and saute 5 minutes.
Stir in garlic, eggplant and bell peppers; saute 15 minutes.
Add tomatoes with their liquid, 1/2 teaspoon each basil and oregano, and the wine.
Bring to a boil, reduce heat and simmer 20 minutes.
Add pork, broth, water, salt and pepper.
Simmer 30 minutes.
Cook pasta according to package directions, then drain.
Add to soup with remaining 1/2 teaspoon each basil and oregano; simmer 10 minutes.
Stir in parsley and garnish each serving with Parmesan.
Servings: 6
Time preparation: 20 min.
Time total: 95 min.