Ratatouille Soup

1 Tb. Vegetable oil
1 cup chopped onions
1 cup green pepper, chopped
3 cloves chopped garlic
3 cups eggplant, peeled and cut into 1/4-inch cubes
2 1-pound cans tomatoes, undrained, chopped
3 cups zucchini, unpeeled and sliced into 1/4-inch thick slices
4 cups water
1 bay leaf
1-1/4 tsp. dried basil
1-1/4 tsp. dried oregano
1/8 tsp. pepper
Salt to taste
2/3 cup Orzo, or any small pasta

Heat oil in large soup pot over medium heat. Add onions, green peppers, and garlic. Cook until tender, about five minutes. 

Add eggplant. Cook 5 minutes, stirring frequently and adding small amounts of water to prevent sticking. 

Add remaining ingredients, except Orzo. Bring mixture to boil, the reduce heat to low, cover, and cook 45 minutes. 

Add Orzo and cook, covered, 10 minutes. Remove from heat and discard bay leaf. 

 4 servings: 4 g protein; 3 g fat; 19 g carbohydrate; 189 mg sodium; 0 mg cholesterol