Recipe - Onion Soup Provencale

5 cup Water
4 lg Onions; cut or sliced up in rings
2 small Zucchini; cut or sliced up
1 md Eggplant; peel/chop
or 2 small japanese eggpla
2 Garlic cloves; crushed
6 ounce Tomato paste
One half cup Red wine; optional
One fourth cup Fresh basil; chopped
2 tablespoon 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 mediumlow 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip