Tomato Soup with Sausage and Croutons

1 medium eggplant

2 medium zucchini

2 tablespoons olive oil

14 ounce kielbasa

28 ounce can crushed tomatoes

1/2 cup chopped, fresh basil

1 clove garlic

1 cup seasoned Italian croutons

In a large sauce pan or Dutch oven add the olive oil. Dice the eggplant, zucchini, and garlic and add it to the olive pan. Over medium heat, sauté for about 10 minutes. Cut the sausage in chunks, add to the pan. Pour in the crushed tomatoes and basil. Simmer for another 10 minutes. Serve in soup bowls, sprinkle croutons on top.

Cheese Crackers

1 cup cheddar cheese, grated

1/2 cup all-purpose flour

2 tablespoons melted butter

1/2 teaspoon dried or fresh chopped chives

2 tablespoons water

Preheat oven to 375, and cover a cookie sheet with parchment paper

In a mixing bowl, add cheese, flour, butter and chives. Add just enough water…