Recipe - Ratatouille Soup

1 tablespoon Olive Or Vegetable Oil
1 small Onion; Chopped, About 1/4
Cup
1 lg Garlic Clove; Crushed
1 small Eggplant; About 1 Pound, Cut
Into 1/2Inch Cubes
3 md Tomatoes; Coarsely Chopped
About 2 One fourth Cups
1 md Zucchini; Cut Into 1/2Inch
Slices, About 2 Cups
1 small Green Bell Pepper; Chopped
About One half Cup
One fourth teaspoon Salt
10 One half ounce Condensed Vegetable Or
Chicken Broth
10 One half ounce ;Water

Heat the oil in a Dutch oven, over medium high heat, and cook the onion and
garlic for about 3 minutes, stirring occasionally, until the onion is crisp
tender. Stir in the remaining ingredients and heat to boiling. Reduce the
heat, cover, and simmer about 10 minutes or until the vegetables are crisp
tender.

Nutrition Information Per Serving:

Calories: 80 Protein: 3 Grams
Carbohydrates 10 Grams Fat: 3 Grams Cholesterol O Milligrams Sodium
260 Milligrams Potassium 480 Milligrams

Posted by Rich Harper

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini