Eggplant Soup

Ingredients:

• 6 cups of eggplant peeled and diced
• 3 cups zucchini
• 3 red peppers
• Olive oil
• 2 cups onion diced
• 2 cloves of garlic minced
• 1/4 red pepper flakes,
• 1 tsp fennel seeds
• 1 teaspoon Italian seasion
• 1 carton of diced tomatoes
• 3 cups chicken broth
• 1/2 basil
• prepare eggplant

Instructions:

Bake in the oven until lightly brown for 35-40 minutes at 450 degrees

Cook onion in oil for 10 minutes. Add garlic, red pepper flakes, fennel seed, and Italian seasoning. Cook stirring for 1 minute

Add tomatoes and broth to the pot bring to a boil Reduce heat to low simmer uncovered for 15 minutes. add the roasted eggplant to the pot and stir. cook another 5 minutes. Add the basil and serve.