In a pot, over medium heat, add olive oil and saute the eggplant, zucchini and squash until lightly softened. Then remove and set aside. In the same pot, add your onions and peppers. Saute until softened. Then add your passata, basil, salt and pepper. Simmer on low for 15-20 minutes. Then blend until smooth and return to the pot. Then add your vegetables back to the pot and heat through. To serve: Ladle your soup into a bowl. Garnish with basil and olive oil. Enjoy!
