3 tbsps. Olive oil
2 garlic cloves, minced
1 eggplant, peeled & diced
1 zucchini, diced
1 yellow onion, chopped
1 red bell pepper, seeded & diced
2 to 3 cups chicken broth
4 tbsps. Fresh basil chiffonade
salt & freshly ground pepper to taste
In a saucepan set over medium heat, warm 2 tablespoons olive oil.
Add garlic and saute for 1 minute.
Add the eggplant, zucchini, onion and bell pepper; cook, stirring occasionally until the vegetables have softened slightly.
Add the tomatoes and remaining 1 tablespoon olive oil.
Cook until the tomatoes begin to break down.
Reduce the heat to low and simmer for about 15 minutes.
Add the broth to the vegetables and simmer until heated through, about 5 minutes.
Season with salt and pepper.
Ladle the soup into serving bowls.
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