Onion Soup Provencale

Name: Onion Soup Provencale
Ingredients: 5 cups water; 4 lg. onions, sliced in rings; 2 sm. zucchini, sliced; 1 md. eggplant, peel/chop; 2 sm. Japanese eggplant; 2 cloves garlic, crushed; 6 oz. tomato paste; 1/2 cup red wine (optional); 1/4 cup fresh basil, chopped; 2 tbsp. soy sauce; Freshly ground pepper, to taste

11 ingredients

2 steps

Ingredients

5 cups water
4 lg. onions, sliced in rings
2 sm. zucchini, sliced
1 md. eggplant, peel/chop
2 sm. Japanese eggplant
2 cloves garlic, crushed
6 oz. tomato paste
1/2 cup red wine (optional)
1/4 cup fresh basil, chopped
2 tbsp. soy sauce
Freshly ground pepper, to taste

Directions

1

Combine all of the ingredients in a large soup pot.
2

Bring to a boil, cover, reduce the heat, and simmer over medium-low heat for about 1 hour, or until the vegetables are tender.