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Ingredients

• 1 medium eggplant
• 2 tablespoons EVOO, plus more for brushing the eggplant
• Salt and pepper
• 2 ribs celery with leafy tops, very thinly sliced on an angle
• 1 carrot, peeled and thinly sliced on an angle
• 2 medium onions, red or yellow, peeled, root ends attached and sliced into very thin wedges
• 2 large fresh bay leaves
• 1 large, red, mild frying or bell pepper, quartered lengthwise, seeded and very thinly sliced
• 1 chili pepper, such as Italian cherry pepper or Fresno pepper, seeded and finely chopped
• 4 large cloves garlic, very thinly sliced
• 2 tablespoons fresh thyme, finely chopped
• 1 sprig fresh oregano, finely chopped or 1 teaspoon dried oregano
• 1 can Italian tomatoes (28-32 ounces) or 3-4 large fresh ripe tomatoes, peeled and sliced;;;;;
• 4 cups chicken stock (32 ounces) plus 1-2 cups water
• A few leaves of torn basil
• A few flat leaf parsley tops, for garnish

Description

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