3cupsfresh chopped tomatoes(4 medium and 6 plum is what I used)
2red peppers, chopped
4cupsvegetable broth, (I used Better than Bouillon seasoned vegetable base, 1 1/2 tbsp in 4 cups boiling water)
1cupblack olives, chopped
1tbspminced fresh basil, plus more for garnish
bread croutons, (optional)
grated Parmesan cheese, (optional)
Instructions
In a dutch oven or stock pot on medium heat, add the olive oil, garlic, and onion, sprinkle with salt and pepper and cook until the onion is tender, 5 or 6 minutes.
Add the zucchini, eggplant, tomatoes, peppers and broth and bring to a boil, then simmer 40 minutes, stirring occasionally
Add the black olives and basil and simmer for 5 more minutes
Serve hot with more basil to garnish, croutons and Parmesan cheese if desired