5 c Water
4 lg Onions; sliced in rings
2 sm Zucchini; sliced
1 md Eggplant; peel/chop
– or 2 small japanese eggpla 2 Garlic cloves; crushed
6 oz Tomato paste
1/2 c Red wine; optional
1/4 c Fresh basil; chopped
2 tb Soy sauce
Freshly ground pepper; to ta Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Combine all of the ingredients in a large soup pot. Bring to a boil, cover, reduce the heat, and simmer over medium-low heat for about 1 hour, or until the vegetables are tender. 65 calories, 0.4 grams fat per serving.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994