1/3 cup olive oil

8 onions, chopped
8 cloves garlic

8 eggplant, diced
8-12 zucchini, quarter rounds
6-8 peppers, diced

2 Tbsp dried basil
1 Tbsp dried oregano
1/2 Tbsp dried thyme

2 can tomatoes

salt & pepper

Sauté onions in olive oil until transparent. Add garlic, and eggplant. Cook about 5 minutes, stirring often. Add a little water to the bottom of the pot to prevent sticking. Continue to cook until eggplant is fully cooked. Add zucchini, peppers, and herbs. When all vegetables are tender add tomatoes. Let vegetables stew another 15-20 minutes. Add more liquid, if necessary, water, stock, tomato juice. Add salt and pepper to taste.

Serve with grated cheese.


This recipe was written for the professional kitchen -- with a minimum of instruction. Note also that this recipe makes approximately 5 gallons of soup. Adapt accordingly for your own needs.

back to "recipes"