Make the famous French stew of tomatoes, eggplant, zucchini and pepper in the form of nutritious thick soup. And to make soup Ratatouille has not lost its French zest, do not forget to add seasonings from Provencal herbs into it. Stew young vegetables in tomato broth, and then chop some of the soup in a blender to give it a more interesting texture. Be careful when working in hot soup blender! Only fill them half the bowl blender, and leave the lid ajar, throwing on it the kitchen towel. So you will avoid a hot explosion. Serve a delicious vegetable soup with fragrant croutons under a crust of molten cheese and Provencal herbs. Nutritional Information per serving: (4 total) Calories 442, total fat 21 g., Saturated fat g., Proteins 18 g., Carbohydrates 44 g., Fiber g., Cholesterol mg., Sodium mg., Sugar g. 
Time: 40 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. l olive oil + a little for lubrication
- 1 large onion, diced
- 4 cloves of garlic, crushed
- 3-4 tsp provence herbs
- 1 small eggplant, diced
- 1 small zucchini diced
- 1 yellow bell pepper, diced
- 1 can (800 gr.) Whole San Marzano tomatoes, crush
- 2 tbsp. lightly salted chicken or vegetable stock
- A large handful of basil leaves torn
- 8 thick baguette slices
- 1 tbsp. coarsely grated Swiss cheese or gruyere
Recipes with similar ingredients: onions, garlic, olive herbs, eggplant, zucchini, bell peppers, San Marzano tomatoes, basil, baguette, Swiss cheese, Gruyere cheese
Recipe preparation:
- In a large saucepan over medium heat, heat olive oil. Sprinkle onion and garlic and fry for about 3 minutes until soft. Add 1 – 2 tsp. Provencal herbs and 1 tsp. salt. Then add eggplant, zucchini and bell peppers. Cook, stirring, for 5 minutes. Add the tomatoes along with the juice, broth and half the leaves the basilica. Bring to a boil, reduce heat and simmer 20 minutes.
- Turn on the oven with grill function. Brush Olive Bread oil, sprinkle with the remaining provencal herbs and salt over to taste. Lightly toast the bread, then lay the cheese on top and toast, until it melts.
- Pour half the soup into a blender and chop. Then again pour into the pan. Salt and pepper. Pour the soup over plates, sprinkle with the remaining basil and put on top toasted slices of baguette with cheese.
