Pistou de Marseille
This is the first version of soupe au pistou that Paula Wolfert ever loved. She learned the recipe in the '70s from Claude Thomas, her neighbor in Tangier, who was writer Paul Bowles's French translator. Thomas's trick was to use a ratatouille-like mixture as a base for the hearty soup. Here the soup starts with a sauteed mix of eggplant, onions, garlic, peppers and zucchini.