SERVES: 4

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 1 red or green bell pepper, seeded and diced
• 3 tablespoons minced garlic
• 1 small zucchini, diced
• 1 small yellow squash, diced
• 1 small eggplant, stem removed, cut into 1/2-inch cubes
• 2 cups tomatoes, diced
• 1/3 cup minced fresh basil
• Salt and black pepper to taste

Directions

1. In a large soup pot, heat the olive oil over medium-high heat. Sauté the onion, bell peppers and garlic for a few minutes. Add the zucchini, yellow squash, eggplant and diced tomatoes (with juice) and bring to a simmer.

2. Cover the pot and simmer on low for 10 to 15 minutes, stirring frequently.

3. When the eggplant and squash are tender, stir in the basil and taste for salt and black pepper.

Remove from heat and serve warm. 

Recipe Notes

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