Ratat-stoup-ie

Ingredients:
¼ cup Extra virgin olive oil
4 Cloves garlic thinly sliced
1 pound small potatoes, quartered
1 Eggplant, peeled and chopped
Salt and pepper
1 Zucchini, halved lengthwise then sliced crosswise into ½ inch thick half moons
1 Large onion thinly sliced
4 Sprigs fresh thyme
2 Sprigs fresh rosemary
4-5 Leaves fresh sage thinly sage
Two 15 ounce cans tomato sauce
1 quart Vegetable broth
Flat leaf parsley

Directions:
In a large soup pout heat the olive oil and the garlic over medium heat. Add the potatoes, eggplant, zucchini and onion and cook over medium high heat for 5 minutes. Add the thyme, rosemary and sage. Season with salt and pepper. Stir in the tomato sauce and vegetable broth, cover and cook over medium heat, stirring occasionally, for 15 minutes. Remove from heat. Discard the thyme and rosemary stems and stir in the parsley.