This version of the classic French Stew can be made gluten-free by using brown rice pasta shells and makes 8 servings depending on the size.

• 1 cup Leeks, chopped
• 2 cloves Garlic, peeled and pressed
• 2 tablespoons Extra Virgin Olive Oil (EVOO)
• 1 medium Eggplant, diced
• 6 cups Water
• 2 medium Zucchini, diced
• 1 medium Sweet Bell Pepper, (green, red, orange or yellow) diced
• 7 medium Tomatoes, diced
• 1 teaspoon Paprika
• 1 1/2 cups cooked small pasta shells ( Brown Rice or regular)
• 1/4 cup fresh Basil (Green, Purple or Thai) whole
• 1/4 cup fresh Parsley, chopped
• 1 teaspoon Thyme
• Sea Salt and Pepper to taste

In a large pot heat the EVOO and saute leeks and garlic for about 2 minutes. Add eggplant and water. Bring to a boil. Reduce heat and simmer for 5 minutes.  Add zucchini, sweet pepper, tomatoes and paprika. Simmer until the vegetables are tender about 20 minutes.

Remove from heat and stir in remaining ingredients. Let stand for 2 hours to allow flavors to blend.  Reheat and serve.