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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
:15 |
Total Time: |
1:15 |
Ingredients: |
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5 cups water
4 lg. onions, sliced in rings
2 sm. zucchini, sliced
1 md. eggplant, peel/chop or
2 sm. Japanese eggplant
2 cloves garlic, crushed
6 oz. tomato paste
1/2 cup red wine (optional)
1/4 cup fresh basil, chopped
2 tbsp. soy sauce
Freshly ground pepper, to taste
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Directions:
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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.
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65 calories, 0.4 grams fat per serving.
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