Onion Soup Provencale

      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 taste

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.
Yield: 8 Servings