Provençal Vegetable Soup with Parmesan

Ingredients

• 3 Garlic cloves
• 2 zucchini (≈150 g each)
• 1 eggplant (≈150-200 g)
• 2 red bell peppers
• 200 g Cherry tomatoes
• 2 tbsp olive oil
• 400 g diced tomatoes
• Salt
• Pepper (freshly ground)
• 3 basil stems
• 100 g Parmesan

Instructions

1. 1.

   Peel and crush the garlic cloves. Wash, trim, and slice the zucchini and eggplant into rings. Wash the red bell peppers, halve them, remove seeds, and cut into bite-sized pieces. Rinse the cherry tomatoes. Heat the olive oil in a pan and sauté the vegetables with the crushed garlic until golden brown.

2. 2.

   Add the cherry tomatoes and diced tomatoes to the pan and cook over medium heat for 10-15 minutes. Season with salt and pepper. Wash the basil leaves, shake off excess water, pluck the leaves, and roughly chop them. Arrange the ratatouille in preheated bowls and sprinkle with chopped basil and grated parmesan before serving.