Cool Ratatouille

Directions

1. 1
   Heat the oil in a large soup pot.
2. 2
   Add the onion and garlic and saute over medium heat until both are golden, about 8 to 10 minutes.
3. 3
   Add the water, eggplant, zucchini, tomatoes, mushrooms, tomato sauce, wine, and paprika.
4. 4
   Bring to a rapid simmer, then lower the heat.
5. 5
   Cover and simmer gently until the vegetables are tender but not overdone, about 25 to 30 minutes.
6. 6
   Stir occasionally, making sure there is enough liquid for the vegetables to simmer in without being too soupy.
7. 7
   Remove from the heat.
8. 8
   Stir in half of the basil and the remaining fresh herbs.
9. 9
   Season with salt and pepper.
10. 10
    Let the stew cool to room temperature.
11. 11
    To serve, garnish each serving with the remaining basil strips and, if desired, a dollop of sour cream.
12. 12
    Per serving:
13. 13
    Calories: 109
14. 14
    Total fat: 4g
15. 15
    Protein: 3g
16. 16
    Fiber: 5g
17. 17
    Carbohydrate: 16g
18. 18
    Cholesterol: 0mg
19. 19
    Sodium: 18mg