Ratatouille soup

Ingredients:

• 3 tbsp olive oil + a little for greasing
• 1 large onion, diced
• 4 cloves garlic, crushed
• 3 - 4 tsp. Provencal herbs
• 1 small eggplant, diced
• 1 small zucchini, diced
• 1 yellow bell pepper, diced
• 1 can (800 g) whole San Marzano tomatoes, crushed
• 2 cups lightly salted chicken or vegetable broth
• A large handful of basil leaves, torn
• 8 thick slices of baguette
• 1 cup coarsely grated Swiss or Gruyere cheese

Preparation:

1. Heat olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté for about 3 minutes until softened. Add 1–2 teaspoons of herbes de Provence and 1 teaspoon of salt. Then add the eggplant, zucchini, and bell pepper. Cook, stirring, for 5 minutes. Add the tomatoes with their juices, the broth, and half the basil leaves. Bring to a boil, reduce heat, and simmer for 20 minutes.
2. Turn on the broiler. Brush the bread with olive oil, sprinkle with the remaining herbes de Provence, and season with salt to taste. Lightly toast the bread, then top with the cheese and broil until melted.
3. Pour half the soup into a blender and puree. Then pour it back into the saucepan. Season with salt and pepper. Ladle the soup into bowls, sprinkle with the remaining basil, and top with toasted baguette slices and cheese.