Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 yellow onion, diced
• 1 small eggplant, diced
• 1 small yellow squash, diced
• 1 small zucchini, diced
• Kosher salt and cracked black pepper
• 1/2 cup fresh basil leaves, chopped, plus more for garnish
• One 15-ounce can diced tomatoes
• 1 cup low-sodium chicken broth
• Garlic Crostini, recipe follows
• 1/2 French baguette, sliced on an angle
• Olive oil, for drizzling
• Kosher salt and cracked black pepper
• 1 clove garlic

Instructions

1. In a large pot, heat the oil over medium-high heat. Add the garlic and onions and cook, stirring, until the vegetables soften, 3 to 5 minutes. Add the eggplant, yellow squash and zucchini, and season with salt and pepper. Cook, stirring frequently, 5 more minutes. Stir in the basil and cook 1 more minute. Stir in the tomatoes (with their juices) and chicken broth and bring to a boil. Reduce the heat and simmer 10 minutes to allow the flavors to develop. Remove from the heat and cool slightly. Garnish with chopped basil and serve with Garlic Crostini.
2. Preheat the oven to 400 degrees F. Place the baguette slices on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Bake just until crispy and golden brown, about 5 minutes. Cool slightly, then each slice with the garlic clove.
3. Per serving: Calories 361; Total Fat 11 grams; Saturated Fat 2 grams; Protein 13 grams; Total Carbohydrate 56 grams; Sugar: 9 grams; Fiber 8 grams; Cholesterol 0 milligrams; Sodium 924 milligrams