Food

Ingredients:

• Eggplant(s)  7 cup(s), diced (1 large)
• Table salt  2 tsp, divided
• Uncooked zucchini  4 cup(s), diced (2 medium)
• Sweet red pepper(s)  3 cup(s), diced (2 large)
• Cooking spray  4 spray(s)
• Olive oil  1 tsp
• Uncooked onion(s)  2 cup(s), diced (1 large)
• Garlic clove(s)  2 large clove(s), minced
• Red pepper flakes  ⅛ tsp
• Fennel seeds  1 tsp
• Italian seasoning  1 tsp
• Canned diced tomatoes  26 oz, (1 carton)
• Fat free chicken broth  4 cup(s), or vegetable broth
• Basil  ½ cup(s), chopped (plus extra for garnish)

Instructions:

1. Arrange oven racks in bottom 1/3 of oven. Preheat oven to 450°F. Line two rimmed baking sheets with parchment paper.
2. Spread eggplant in an even layer on one prepared baking sheet; lightly coat with cooking spray and season with 3/4 tsp salt. Spread zucchini and peppers across second prepared pan; lightly coat with cooking spray and season with 3/4 tsp salt. Roast until lightly browned, stirring and rotating pans halfway through, 35-40 minutes.
3. While vegetables roast, heat oil in a large soup pot over medium-low heat. Add onion and remaining 1/2 tsp salt; cook, stirring frequently, until extremely soft, 10 minutes. Add garlic, red pepper flakes, fennel seed and Italian seasoning; cook, stirring a few times, 1 minute.
4. Add tomatoes and broth to pot; stir and bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 10-15 minutes.
5. Add roasted vegetables to pot; stir and cook for flavors to meld, 5 minutes. Stir in basil.

Serving size: 1 cup