6 fresh eggplant
1 (10 ounce) package water chestnuts, lumps removed and stems removed
6 tablespoons vinegar
2 tablespoons olive oil
1/2 cup chopped onions
salt and pepper to taste
1 teaspoon lemon juice
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
6 tablespoons chicken bouillon granules
1/4 cup aromatic olive oil
1 tablespoon dried basil
Bring a large pot of salted water to a boil. Stir in eggplant, water chestnuts and vinegar. Cover, reduce heat to low and simmer for 20 to 25 minutes. Stir in onion, salt and pepper. Stir in lemon juice. Drizzle gelatin over vegetables and cook 10 to 15 more minutes.
Meanwhile, saute salt and pepper in large skillet over medium heat. Lee under hot oil and adds broth to cover. Heat for 1 minute; reduce heat to low. Add tomatoes and cook 4 to 5 minutes. Stir in beans and cook 2 minutes more.
Add broth, olive oil, just enough water to cover, to cover soup completely. Stir in basil and oregano. Simmer for 2 to 3 minutes.