Vegetable Soup in the Style of Naples: Cianfotta

Ingredients

• 2 medium-sized bell peppers
• 1/2 pound ripe tomatoes
• 1 bunch (about 5-6) zucchini flowers
• 1/2 pound (about 4 small) small green hot chili peppers
• 1 medium-sized eggplant
• 3/4 cup extra-virgin olive oil
• 1 garlic clove, thinly sliced
• 1 onion, thinly sliced
• 2 baking potatoes, cut into cubes
• 2 cups vegetable stock
• Salt and freshly ground black pepper
• 1 bunch fresh basil, cut into chiffonade
• Grated Parmigiano-Reggiano, to taste

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