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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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