Ratatouille Soup

1 tablespoon olive or vegetable oil
1/4 cup chopped onion (about 1 small)
1 clove garlic, crushed
2-1/4 cups coarsely chopped tomatoes (about 3 medium)
1/2 inch slices zucchini (about 1 medium)
1/2 cup chopped green bell pepper (about 1 small)
1/4 teaspoon salt
1/4 teaspoon pepper
1 small eggplant (about 1 pound) cut into 1/2-inch cubes
2-1/2 cups broth

Instructions: Heat oil in Dutch oven over medium-high heat. Cook onion and garlic in oil about 3 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until vegetables are crisp-tender.

6 servings



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