Categories: May2019, eggplant, soups

Ingredients

• Eggplant(s) - 7 cup(s), diced (1 large)
• table salt - 2 tsp, divided
• Zucchini - 4 cup(s), diced (2 medium)
• Sweet red pepper(s) - 3 cup(s), diced (2 large)
• Cooking spray - 4 spray(s) olive oil - 1 tsp
• Onion(s) - 2 cup(s), diced (1 large)
• garlic clove(s) - 2 large clove(s), minced
• red pepper flakes - ⅛ tsp
• fennel seed - 1 tsp
• Italian seasoning - 1 tsp
• canned diced tomatoes - 6 oz, (1 carton)
• fat free chicken broth - 4 cup(s), or veg broth
• basil - 1/2 cup(s), chopped (plus extra for garnish)

Directions

1. . Arrange oven racks in bottom 1/3 of oven. Preheat oven to 450°F. Line two rimmed baking sheets with parchment paper.

2. . Spread eggplant in an even layer on one prepared baking sheet; lightly coat with cooking spray and season with 3/4 tsp salt.

3. Spread zucchini and peppers across second prepared pan; lightly coat with cooking spray and season with 3/4 tsp salt. Roast until lightly browned, stirring and rotating pans halfway through, 35-40 minutes.

4. . While vegetables roast, heat oil in a large soup pot over medium-low heat. Add onion and remaining 1/2 tsp salt; cook, stirring frequently, until extremely soft, 10 minutes.

5. Add garlic, red pepper flakes, fennel seed and Italian seasoning; cook, stirring a few times, 1 minute.

6. . Add tomatoes and broth to pot; stir and bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 10-15 minutes.

7. . Add roasted vegetables to pot; stir and cook for flavors to meld, 5 minutes. Stir in basil.

8. . Serving size: 1 cup

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