Ratatouille Bisque

 Ingredients:

3 tablespoons olive oil

1 small eggplant, peeled and coarsely chopped (3-1/2 cups)

1 small zucchini, coarsely chopped (1 cup)

1 small yellow summer squash, cubed (1 cup)

1 cup coarsely  white onion

1 large red or yellow sweet pepper, coarsely chopped

2 cloves garlic, minced


⅔ cup uncooked long grain rice

3 large tomatoes, quartered

3 14 ounces can chicken or vegetable broth

½ cup dry white wine, chicken or vegetable broth


1 tablespoon tomato paste

1 ½ teaspoons kosher salt

½ teaspoon coarsely ground black pepper


1 cup whipping cream, half-and-half or light cream ( didn't add)

Directions:

In a large saucepan or Dutch oven, heat oil over medium-high heat. Add eggplant, zucchini, summer squash, onions, sweet pepper and garlic. Reduce heat to medium and cook for 10 minutes, stirring frequently. Stir in rice and tomatoes. Cook and stir for 3 minutes more. Stir in broth, wine, tomato paste, salt and black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or until rice is tender. Remove from heat. 

Using an emulsion blender mix until everything in the Dutch oven is smooth.

 Stir in cream ( if using) and basil. Heat through, but do not boil.

It's actually getting cooler here. Good time to make this. It was 55 this morning.

It was delicious! A make again.