French Ratatouille Soup

Recipe Instructions In a large saucepan or Dutch oven, saute the onion and garlic in the oil for about 3 minutes over medium heat, then toss in the eggplant, zucchini, and pepper and saute, stirring from time to time, another 5 minutes. Cut in the tomatoes with their juice and stir. Stir in the basil, thyme, stock, cayenne pepper, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes. If you are going to serve the soup hot and chunky, ladle it into bowls immediately. Spoon a little balsamic vinegar over each serving and sprinkle with fresh basil. If you'd like to serve it as a puree, ladle the solids into the blender first, then thin with the broth. You can serve it hot immediately -- or chill and serve it cold. In all cases, garnish each bowl at serving time with a dribble of balsamico and fresh basil shreds. The soup is also good as a chunky cold soup -- it's nicely substantial for a refreshing summer lunch. Serve to 4 to 6 people, depending on whether it's to be a meal or a hearty first course.