Ratatouille Lentil Soup - California Ripe Olives

Ingredients

• 4 cups water
• 1 (14 oz.) can diced tomatoes in juice
• 1 cup brown lentils
• 1/2 cup red wine
• 1 teaspoon Kosher salt
• 1 Japanese eggplant, diced
• 1 red bell pepper, cored and diced
• 1 zucchini, diced into 1-inch chunks
• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• 1 cup California Black Ripe Olives, halved
• 1/4 cup basil, chopped