Description
A comforting, nutrient-dense soup inspired by the classic French Ratatouille, featuring a slow-simmered blend of garden vegetables and aromatic herbs.
Ingredients
Scale
- 1 medium eggplant, cubed
- 2 medium zucchini, sliced into rounds
- 1 large red bell pepper, diced
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 28 oz canned crushed tomatoes
- 4 cups vegetable broth
- 1 tbsp Herbes de Provence
- 3 tbsp olive oil
- Salt and pepper to taste
- 1 tsp sugar
- 1 tsp balsamic vinegar
Instructions
- Heat olive oil in a large pot over medium heat; sauté onions and bell peppers until soft.
- Add cubed eggplant and cook until lightly browned.
- Stir in minced garlic and Herbes de Provence for one minute.
- Add crushed tomatoes and stir to combine with vegetables.
- Pour in vegetable broth and bring to a gentle boil.
- Simmer for 20 minutes, then add zucchini rounds and cook for another 15 minutes.
- Stir in sugar and balsamic vinegar, then season with salt and pepper.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: French