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