We've spent a lot of time in Provence. This simple soup contains all of the traditional flavors of Provence. A traditional Provencal Garden (Potager) will contain all of the fresh ingredients found in this soup.
The classic finish is to drizzle the soup with some fresh Pesto (Pistou) and a sprinkle of grated Parmesan Cheese.
I'm surprised I haven't posted this recipe earlier.
I make a lot of soup from October until March or April.
2 TBS olive oil
1 onion, chopped
1 medium eggplant, peeled, cubed, 1" pieces
6 C water
1 medium zucchini, cubed, 1" pieces
1 medium green bell pepper, diced into 1" pieces
2 large tomatoes, chopped
1 C Mediterranean Olives, halved
2 Tbs fresh thyme
2 TBS chopped Fresh Basil leaves
salt and pepper to taste
Pesto and Parmesan Cheese for garnish. Pesto recipe is on my blog.
Saute onion in olive oil 10 minutes
Transfer to a 7 quart slow cooker.
Add eggplant and water.
Cover and cook on low for 4 hours, until tender
Cook for an additional hour
check for salt and pepper to taste.
Turn off the cooker, stir in thyme and basil
Serve drizzled with Pesto
Sprinkle with grated Parmesan Cheese
Peace in the Kitchen!