| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Japanese | Low-fat, Soups, Mcdougall | 8 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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