Time
prep 0:15
total 1:15
Ingredients
| 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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Instructions
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.
Author's Comments
65 calories, 0.4 grams fat per serving.
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