4 servings; 321 cal/ser - MFP
1 tablespoons canola oil
1 eggplant (unpeeled), cut into 1/2-inch cubes (about 6 cups)
2 zucchini, cut into 1/2-inch-thick half-moons (about 3 cups)
1 med onion, chopped (about 2 cups)
2 tablespoons minced garlic (about 6 garlic cloves)
1 teaspoon dried oregano
1.5 tablespoons tomato paste
6 cups water
18 g Better Than Bouillon Vegetarian, No Chicken Base
14.5-ounce no salt added crushed tomatoes
3/4 cup dry white beans OR 3/4 lentils (similar calories))
8 ounce Roasted Red Peppers
1/2 teaspoon black pepper, plus more to taste
1/2 cup loosely packed fresh basil leaves, plus more for garnish
1 tablespoon balsamic vinegar
Heat 3 tablespoons oil in a large pot over medium-high. Add eggplant; cook, stirring occasionally, until starting to soften, about 5 minutes, adding additional oil, 1 tablespoon at a time, if eggplant begins to stick to pot. Add zucchini, onion, and remaining 2 tablespoons oil. Reduce heat to medium, and cook, stirring often, until onion and zucchini are crisp-tender, 6 to 8 minutes. Add garlic and oregano; cook, stirring constantly, until fragrant, about 30 seconds.
Stir in tomato paste; cook, stirring constantly, until color darkens to a rusty red, about 2 minutes. Add vegetable broth, crushed tomatoes, lentils, roasted red bell peppers, salt, and black pepper; bring to a boil over high. Reduce heat to low, and simmer, uncovered, stirring occasionally, until lentils are tender, 40 to 45 minutes. Remove from heat.
Add basil and vinegar; stir until basil is wilted, about 30 seconds. Season with additional salt and black pepper to taste. Drizzle with olive oil, and garnish with basil leaves. Serve hot.
From this but subbed lentils for beans - https://www.foodandwine.com/ratatouille-lentil-soup-8603308