End-Of-Summer Ratatouille Soup

Heat the olive oil in a large soup pot or Dutch oven. Add the leeks and garlic and saute over medium heat for a minute or two, until the garlic becomes fragrant.

Add the eggplant and the water. Bring to a simmer, then lower the heat and simmer, covered, for 5 minutes.

Add the zucchini, bell pepper, tomatoes, and paprika. Simmer until the vegetables are tender, about 15 to 20 minutes.

Remove from the heat and stir in the pasta, fresh herbs, salt and pepper. Let stand for an hour or two before serving to allow flavor to develop.

Taste to correct seasonings. Heat through before serving.

cook's notes

Dark opal basil and purple ruffles basil are commonly available as seedlings at garden centers and make beautiful herb garden or windowsill plants. They taste much the same as regular basil, though perhaps a bit more peppery. Substitute regular basil in this recipe if these varieties are unavailable to you.