Ratatouille Soup

1 TB olive or veg oil
¼ c chopped (small) onion         
1 garlic clove, crushed
2 c ½ -in slices zucchini ( about 1 med)
½ c chopped green bell pepper
¼ tsp salt
¼ tsp pepper
1 small eggplant cut into ½ in cubes
1 can (10 ½ oz) condensed chicken broth   (or use straight broth and skip the water)
1 broth can water

Heat oil in Dutch oven over med-high heat. Cook onion and garlic in oil about 3 mins., stirring occasionally, until onion is tender. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 10 mins or until veggies are crisp tender.

(Thanks, again, to the Matthews family!)