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From: Sabrina  (webwitch.vegsource.com)
Subject: must try recipe: Chunky Rataouille Soup
Date: August 22, 2003 at 6:33 am PST
2 tbl water
1 tbl minced garlic (or as much or as little as you like!!!)
2 cups chopped onions
2 cups vegetable broth (I use Imagine No Chicken)
1/2 cup risotto
2 tsp italian spices
1 pound eggplant, peeled and cut into 1/2 inch cubes
2 large bell peppers, seeded and diced
1 28 oz can fire roasted diced Muir Glen tomatoes
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1 cup tightly packed fresh basil leaves, snipped into thin strips
2 tsp balsamic vinegar
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Sautee garlic and onions in water until soft. Add all other ingredients, except for basil. Bring to high pressure, and cook for 5 minutes. Reduce pressure with quick release method. Remove lid carefully. Press eggplant into side of pot to create a chunky puree. Stir in basil and balsamic.
Serve!
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