Ingredients
- olive oil
- 1 eggplant, cut into 1-cm cubes
- 1 – 2 zucchinis, quartered if large, then sliced or chunked
- 1 onion, diced
- 1 – 3 garlic cloves, minced
- 1 red pepper, cut into 2-cm pieces
- 1 green pepper, also cut into 2-cm pieces
- 1 – 2 tomatoes, fresh and cut into chunks, or a similar amount canned
- 1/2 tsp herb mix with rosemary
- 1/4 tsp salt
- 1/4 cup water (add more if needed while cooking)
Directions
- In a soup pot, saute onions and garlic in olive oil, 2-5 min.
- Add eggplant, saute 2-5 min. more.
- Add rest of the vegetables and herbs, except the fresh tomatoes, and saute 5 min. more.
- Add water and bring pot to a simmer.
- Cover and cook for 40 minutes or longer, until eggplant breaks up.
- Check occasionally to see if you need to add more water.
- Toward the end of cooking, add the fresh tomatoes.
