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.

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.