Ratatouille Soup

• 5 tablespoons extra-virgin olive oil
• 1 onion, thinly sliced
• Kosher salt
• 1 eggplant, cut into 3/4-inch cubes
• 2 cloves garlic, chopped
• 1 1/2 pounds tomatoes, roughly chopped
• 3 cups low-sodium vegetable or chicken broth
• Freshly ground pepper
• 1 yellow squash, cut into 1/2-inch pieces
• 1/2 cup finely chopped fresh parsley
• 1/2 cup grated parmesan cheese (about 1 ounce)
• 1 tablespoon fresh lemon juice
• Crusty bread, for serving

1. Heat 3 tablespoons olive oil in a large Dutch oven or pot over medium-high heat.
2. Add the onion and 1/4 teaspoon salt; cover and cook, stirring occasionally, until tender and golden, about 4 minutes.
3. Reduce the heat to medium and add the eggplant and garlic.
4. Cover and cook, stirring occasionally, until the eggplant is just golden and starts softening, about 4 minutes.
5. Add the tomatoes; cover and cook, stirring occasionally, until the tomatoes just start breaking down, about 3 minutes.
6. Add the broth, 1/2 teaspoon salt and a few grinds of pepper.
7. Cover and bring to a simmer, then uncover and cook until the eggplant is tender, about 10 minutes.
8. Add the squash and continue simmering until tender, about 5 more minutes; season with salt and pepper.
9. Combine the parsley, parmesan, lemon juice and the remaining 2 tablespoons olive oil in a small bowl.
10. Top each bowl of soup with some parsley mixture; serve with bread.
11. Photograph by Justin Walker

extravirgin olive oil, onion, kosher salt, eggplant, garlic, tomatoes, lowsodium, freshly ground pepper, yellow squash, fresh parsley, parmesan cheese, lemon juice, crusty bread

Taken from www.foodnetwork.com/recipes/food-network-kitchens/ratatouille-soup.html (may not work)