From sweet pea diaries: ratatouille.

RATATOUILLE STOUP

Recipe from RachaelRay.com. Prepared with love by my newest friend and vegetarian foodie.

Ingredients:

• 3 tablespoons extra virgin olive oil (EVOO)
• 1 medium onion, chopped
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 3 cloves garlic, chopped
• 1 medium eggplant, peeled and diced
• 2 small zucchini, diced
• Salt and pepper
• 1 teaspoon dried thyme
• 1 can diced tomatoes (28 ounces)
• 6 cups chicken stock
• A handful of flat leaf parsley, finely chopped
• A few leaves fresh basil, torn or shredded

Preparation:

Heat a deep pot over medium-high heat with three turns of the pan of EVOO, about three tablespoons. Add the onion, peppers, garlic, eggplant and zucchini. Season the vegetables with salt, pepper and thyme. Cook until softened, about 7-8 minutes.

Add the tomatoes and chicken stock, bring the soup to a boil, then turn it down to a simmer. Stir in parsley and basil, adjust salt and pepper and serve. ENJOY!