Ratatouille Soup

In honor of the Olympics we're making a Ratatouille Soup! When I think of a French dish the first thing that comes to mind is Ratatouille. This soup is full of provincial vegetables and spices and is enjoyed warm and chilled.

A few notes about this recipe:

The Eggplant - Eggplant can be a bitter vegetable so you will need to sweat the eggplant. Simply dice up the eggplant, coat in salt, then let drain in a colander for about 10 minutes.

Sherry Vinegar - if you don't have this on hand... because I didn't. You can use Red Wine Vinegar.

Red Wine - A dry wine is recommended.

PREP TIME: 10 minutes

COOK TIME: 30 minutes

TOTAL TIME: 40 minutes

SERVINGS: 4 Bowls/ 6 Cups

INGREDIENTS

Salt

Extra Virgin Olive Oil

1 Yellow Onion, diced

1 Red Bell Pepper, diced into 1" chunks

1 Green Bell Pepper, diced into 1" chunks

6 Cloves of Garlic, minced

2 lbs. Tomatoes, chopped

2 Zucchinis, diced into half-moons

1 tsp fresh thyme

1 tsp black pepper

1 tsp rosemary

1 tsp sweet paprika

1/2 Cup of Red Wine

1 Tbsp Sherry Vinegar

Fresh Basil, chopped

INSTRUCTIONS

1. In a Dutch Oven, add in the Olive Oil. Once it's hot, add in the onion and cook until translucent and soft.

2. Add in the garlic and toss to mix. Next add in the rest of the vegetables - Bell Peppers, Eggplant, Zucchini, Tomatoes, and Red Wine. Stir well and then add in all your spices. Mix well until everything is combined.

3. Bring the liquid to a boil, reduce the heat and cover for 20 minutes.

4. Remove from the heat, add in the Sherry Vinegar and fresh Basil.

Serve Ratatouille Soup warm or chilled with a fresh baguette.

Enjoy!