Name: Zucchini Eggplant Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 :tablespoons olive oil; 1 :red onion (chopped); 2 :teaspoons garlic (chopped); 1 :large zucchini (chopped); 1 :small eggplant (chopped (about a cup)); 1 :red bell pepper (chopped); 2 :pounds fresh or canned tomatoes (peeled and chopped); 2 :teaspoons dried basil; 1/4 :dried thyme; 2 :cups chicken stock; cayenne:pepper to taste; 1 :teaspoon salt; 1/8 :teaspoon freshly ground black pepper

Zucchini Eggplant Soup

Zucchini Eggplant Soup

Prep Time 10

Cook Time 30

Total Time 40

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Servings

Ingredients

2 :tablespoons olive oil
1 :red onion chopped
2 :teaspoons garlic chopped
1 :large zucchini chopped
1 :small eggplant chopped (about a cup)
1 :red bell pepper chopped
2 :pounds fresh or canned tomatoes peeled and chopped
2 :teaspoons dried basil
1/4 :dried thyme
2 :cups chicken stock
cayenne:pepper to taste
1 :teaspoon salt
1/8 :teaspoon freshly ground black pepper

Instructions

Preparation

In a large saucepan, saute the onion and garlic in the oil for about 3 minutes then toss in the eggplant, zucchini, and pepper and saute, stirring from time to time, another 5 minutes.
Mix in the tomatoes with their juice and stir.
Stir in the basil, thyme, stock, cayenne pepper, salt, and black pepper.
Bring to a boil, then reduce heat and simmer for 15-20 minutes.
If you are going to serve the soup hot and chunky, ladle it into bowls immediately.
Spoon a little balsamic vinegar over each serving and sprinkle with fresh basil.

Tips

If you’d like to serve it as a puree, ladle the solids into the blender first, then thin with the broth. You can serve it hot immediately–or chill and serve it cold. In all cases, garnish each bowl at serving time with a dribble of balsamic vinegar and fresh basil shreds.
This soup is a take off of a classic ratatouille. Great hot or cold, pureed or not, as a first course or a meal.