Name: Ratatouille Bisque
Prep time: 40 min
Cook time: 20 min
Ingredients: 3 tablespoons olive oil; 1 eggplant, peeled and coarsely chopped (3-1/2 cups); 1 zucchini, coarsely chopped (1 cup); 1 yellow summer squash, cubed (1 cup); 1 cup coarsely chopped leeks (white part only) or white onion; 1 red or yellow sweet pepper, coarsely chopped; 2 garlic, minced; ⅔ cup uncooked long grain rice; 3 tomatoes, quartered; 3 ounces chicken or vegetable broth; ½ cup dry white wine, chicken or vegetable broth; 1 tablespoon tomato paste; 1 ½ teaspoons fennel seeds; 1 ½ teaspoons kosher salt; ½ teaspoon coarsely ground black pepper; 1 cup whipping cream, half-and-half or light cream; ¼ cup snipped fresh basil; Goat Cheese Croutons (recipe follows)

In a large saucepan or Dutch oven, heat oil over medium-high heat. Add eggplant, zucchini, summer squash, leeks, 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, fennel seeds, salt and black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or until rice is tender. Remove from heat. Cool slightly.

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Ratatouille Bisque