1. Heat olive oil in a large non-reactive saucepan over medium heat. 2. Add the onions,peppers and the eggplant. 3. Saute 2 minutes Add the garlic,oregano and chilies and continue to saute until softened. 4. Add the tomatoes and water and bring to a boil over high heat. 5. Reduce heat and simmer 35-40 minutes or until vegetables are tender. 6. Add the parmesan,basil,vinegar and bread cubes to soak into the soup and thicken the mixture before serving,about 10 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
