Summer Ratatouille Soup

Ingredients:

• 5 tablespoons extra-virgin olive oil
• 1 onion, thinly sliced
• 1 eggplant, cut into 2cm cubes.
• 2 cloves garlic, chopped
• 0.7 kg tomatoes, coarsely chopped
• 3 cups vegetable broth
• 1 zucchini, cut into 1 cm pieces.
• 0.5 cup finely chopped fresh parsley
• 0.5 cup grated Parmesan (about 30 g)
• 1 tbsp. freshly squeezed lemon juice
• Crustless bread, for serving

Preparation:

1. In a large Dutch oven or saucepan, heat 3 tablespoons of olive oil over medium-high heat. Add the onion and 1/4 teaspoon of salt, cover, and cook, stirring occasionally, until softened and golden, about 4 minutes.
2. Reduce heat to medium and add the eggplant and garlic. Cover and cook, stirring occasionally, until the eggplant is golden brown and beginning to soften, about 4 minutes. Add the tomatoes; cover and cook, stirring occasionally, until the tomatoes begin to break down, about 3 minutes.
3. Pour in vegetable broth, add 0.5 teaspoon of salt and a little pepper. Cover and bring to a boil, then remove the lid and simmer until the eggplant is tender, about 10 minutes. Add the zucchini and continue to simmer until tender, about 5 more minutes; season with salt and pepper to taste.
4. Combine the parsley, Parmesan, lemon juice, and remaining 2 tablespoons olive oil in a small bowl. Sprinkle each serving of soup with the parsley and cheese mixture and serve with bread.