Zucchini Eggplant Soup
- Duration
- Cook Time
- Prep Time
- - ServingsServings
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
Preparation
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.
