Healthy Soup....Oats Soup

Ingredients:

oil or butter 1 tsp
oats 1 cup
finely chopped onion 1/2 cup
green chillies slit 1 (or you can avoid if your kid does not have chilli)
cilantro leaves finelychopped 1/2 tsp
veggies as per choice grated 1cup
milk 1 cup
water 1 cup
salt to taste
pepper powder to taste
corn flour 1 spoon


Method:
In a pan add oil and fry the onions and green chilies then add in the veggies cook for a min.
Then add in the oats and fry for 1-2 mins and water and cook for 3 mins. Mix the corn flour with ½ a cup of milk and add to the pan and cook till it thickens and then add the remaining milk.
Garnish with coriander leaves and salt and pepper to taste and serve.

Lamb/Mutton Shorba/Soup

Shorba is a spicy version of the soup.

Just add sliced onion, ginger, coriander leaves, mint leaves, and the usual whole spices in meat and cook.

• 2 pounds Lamb meat with bone, washed and cut into bite size pieces
• 2 tbsp butter
• 1 tbsp ginger garlic paste
• ½ tsp curry powder
• 1 bay leaf
• 4-5 cloves
• A small piece of cinnamon
• 4-5 green cardamoms
• ½ tsp cumin seeds
• 2 medium size onions cut in halves
• 2 green chilies
• 1” piece of ginger
• Salt to taste
• 2-3 tbsp mint leaves
• 2-3 tbsp chopped coriander leaves
• 1 tbsp lemon juice
• ½ tsp garam masala powder

Method:

• Heat the butter in a pressure cooker at medium high heat. Add bay leaf, cloves, cinnamon, green cardamoms and cumin seeds and sauté for few seconds.
• Now stir in ginger garlic paste, curry powder and meat pieces; fry for 4-5 minutes on medium heat.
• Add onion halves, whole green chilies, ginger piece, mint leaves and half of the coriander leaves.
• Pour in about 4-5 cups of water and pressure cook until the meat is very tender and almost falls off the bone (the time depends on the cut and type of meat you are using).
• Once the meat is tender add lemon juice, garam masala powder and remaining coriander leaves.
• Taste and add salt and green chilies if required. Add water to obtain your desired consistency.
• Garnish with chopped coriander leaves and serve hot with Roti (Indian Flat Bread) or bread.

Watercress Soup Recipe...

 1 bundle fresh watercress
- 1/2 fresh chicken, or 500g bones, or 500g pork ribs
- 1 carrot, peeled and cut into chunks
- 1 handful pitted red dates
- 1 handful Chinese wolfberries
- 3 large soup bowls of water (boiled till amount is reduced to about 2 large bowls)

1. Rinse watercress thoroughly.

2. In a soup pot, put all ingredients in and bring to a gradual boil over medium heat. Once the water comes to a rolling bowl, lower the flame and let the soup simmer gently. This should take about an hour or longer, if you want a more robust flavour.

3. If, like me, you are using a pressure cooker, all it takes is about 15-20mins.

4. Add salt to taste if desired.

Zucchini and Chana /Chickpea Soup

• 1 Onion, chopped
• 1 Carrot, chopped
• 2 Zucchini, sliced
• 3 cups Garbanzo Beans, cooked
• 5 Garlic Cloves, chopped
• 1 tbsp Tomato Paste
• 1 cup Tomato, chopped canned
• 1 tsp Red Chili Flakes
• 1/4 tsp Oregano, dry
• 1/4 tsp Rosemary, dry
• 1/2 tsp Basil, dry
• 1 Bay Leaf
• 1 tsp Cumin Powder
• 1 tsp Paprika
• 5-6 cups Vegetable stock
• 10 Spaghetti strands, each broken into three equal pieces
• 1-1/2 tsp Red Wine Vinegar or to taste
• 2 tbsp Olive Oil
• Fresh Parsley, chopped
• Salt to taste
• Black Pepper to taste

Method:-

1. Heat oil in pan, add onion, garlic, carrot, salt, and black pepper.

2. Sauté them for 3- 4 minutes.

3. Add chopped tomato, tomato paste, red chili flakes, cumin powder, dry basil, dry, oregano, dry rosemary, paprika, and garbanzo beans. Mix well and let it cook for another 2-3 minutes.

4. Add vegetable stock, bay leaf, and zucchini. Stir and bring to the boil.

5. Turn down the heat and cover with the lid. Let it simmer for 30-35 minutes on medium-low heat. Stir occasionally.

6. After 30-35 minutes, add spaghetti and red wine vinegar to the pan.

7. Cover the pan and let it simmer for 10-12 minutes or until pasta is tender but Al dente.

8. Add chopped parsley, stir well.

9. Serve Hot.

Cool Cucumber Soup

Recipe Ingredients

(Serves 2)

• 2 medium (340g) cucumbers, peeled
• 1 tbsp olive oil
• 1 medium (350g) leek, sliced
• 1 bay leaf
• 1 tbsp flour
• 2 cups (500ml) vegetable stock
• 3/4 cup (190mL) CARNATION Light & Creamy Cooking Milk
• 2 tsp lemon juice

How to make

1. Cut cucumbers in half lengthways, remove seeds. Slice 3 halves thinly; grate remaining cucumber.

2. Heat a large saucepan over low heat; add oil, sliced cucumber, leek and bay leaf; cook for 10 minutes without browning. Add flour, cook 1 minute; gradually stir in stock, cover and simmer 20 minutes. Remove bay leaf, puree soup  in a food processor or blender.

3. Stir in grated cucumber, CARNATION Light & Creamy Cooking Milk and lemon juice; chill.

4. If desired, garnish with a sprinkle of paprika.

Preparation time:
15 minutes

Cooking time:
35 minutes (plus chilling time)

Chickpea Soup

Ingredients (Serves 4)

1 tbsp olive oil
1 medium onion , chopped
2 celery sticks, chopped
2 tsp ground cumin
600ml hot vegetable stock
400g can chopped plum tomatoes with garlic
400g can chickpeas , rinsed and drained
100g frozen broad beans
zest and juice ½ lemon
large handful coriander or parsley and flatbread, to serve

Method

1. 1. Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
2. 2. Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

Try Spicing it up

Spice it up further with a spoonful of harissa paste. Curry lovers can swap the cumin for 1 tsp of garam marsala. Or for a more hearty dish, fry 4 sliced chorizo sausages along with the onions and celery.

Nutrition Per serving

148 kcalories, protein 9g, carbohydrate 17g, fat 5 g, saturated fat 1g, fibre 6g, salt 1.07 g

Chorizo Soup

Recipe Ingredients

(Serves 4)

• 4 chorizo sausages, sliced diagonally
• 1 clove garlic, crushed
• 1 onion, finely chopped
• 400 g can crushed tomatoes
• 2 tsp MAGGI Beef Stock Powder
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 2 tsp minced chilli
• 1/2 tsp brown sugar
• 2 cups water
• 300 g kidney beans, rinsed and drained
• 300 g can corn kernels, drained
• 2 tbsp chopped Italian parsley

How to make

1. Cook chorizo in a large saucepan over a high heat until crisp, stirring. Add garlic and onion and cook 2-3 minutes.

2. Add tomatoes, MAGGI Beef Stock Powder, tomato paste, cumin, oregano, chilli, sugar and water and bring to the boil. Simmer 5 minutes.

3. Add kidney beans and corn and cook 2 minutes.

4. Stir in parsley before serving.

Preparation time:
10 minutes

Cooking time:
15 minutes

Onion Soup Recipe

Baked French Onion Soup

2 ounces of butter
1 pound of onions, sliced
1/2 clove garlic, crushed
1 teaspoon flour
4 cups beef stock
salt and pepper to taste
2 ounces of Gruyere cheese, grated
1 teaspoon Dijon mustard
4 slices French bread

Melt the butter in a large saucepan and add the onions. Slowly brown the onions. It is important to brown the onions VERY slowly. It takes about an hour to do. Just check them every once in a while. They should end up very soft, golden brown and transparent. Add the garlic after the onions have been cooking for about 45 minutes.

After the onions are cooked, turn up the heat to medium, stir in the flour and cook for 1 minute or until the flour is golden brown.

Add the stock, and stir until it boils. Season with salt and pepper and simmer the soup for 20 to 30 minutes.

Preheat the oven to 400ºF. Mix the grated cheese with the mustard and pepper. Spread this on the bread slices and put one slice of bread on the bottom of each onion soup bowl, or put all of the bread in a large soup tureen. Pour the soup in. The bread will rise to the top.

Bake the soup in the oven, uncovered until the bread and cheese mixture is well browned and bubbling. 

French onion soup

French onion soup is so easy to make, and exceedingly delicious. Here's what you do:

Put a big pot (cast iron enameled french cookware works best) on medium high, and melt some butter and oil in it. Start slicing 6 medium onions, adding them to the pot as you slice them. Then let them get soft and brown, stirring them often. This will take about 20 minutes.

At this point, add salt, pepper and a little bit of thyme, then add about 1/2 a cup of dry Sherry. Deglaze the pot with it, let it evaporate. Pour in 6 cups of beef broth. Bring to a boil, and turn off, let steep for however long you want. It's soup, so it'll taste better the longer it stays in the pot.

When you're ready to eat, ladle soup into a bowl, add a few croutons on top, sprinkle with gruyere cheese and some more thyme, and broil until cheese is melted and bubbling.

Enjoy deliciousness.

Maggi Noodle Soup

Ingredients (Serves 2):1 packet Maggi Noodles with Masala Tastemaker
One small onion, sliced
One medium tomato, chopped roughly
A handful of spring onion greens, chopped
2 tsp oil
3 cups water
Salt to taste

Method:
- Heat oil in a pan. Add the onions and sauté till translucent
- Add the tomatoes and stir fry till they are cooked, and the oil begins to separate
- Add the spring onions and cook for another minute
- Add the water and the tastemaker, and bring to a boil
- Add the noodles, and cook till they are soft
- Adjust salt to taste
- Serve hot!
*Can add vinegar or chilli sauce to add more flavor.

Colorful Veggie Soup

Ingredients:
Frozen Peas: ¾ Cup
Mixed vegetables (chopped Carrots, Broccoli florets, cauliflower florets): 1 cup
Mushrooms (Sliced / quartered): 8 – 10
Capsicum (Red / Yellow / Green): 1 cup (cut in cubes)
Onion (chopped): ½ cup
Spring Onion greens (chopped): ¼ cup
Corn flour: 1 tbsp
Oil: 2 tbsp
Salt: To taste
Vegetable Stock / water: 3 cups
Whole dry red chili (crushed) / Chili flakes: ½ tsp
Method:
- If you are using fresh vegetables (peas, carrots, broccoli, cauliflower), microwave them in 2 cups of water for 5 min, or boil them on the gas stove for 5 – 7 min
- Heat oil in a thick bottomed pan. Add the chopped onions, and sauté till they turn translucent
- Add the (frozen) peas, mixed vegetables (frozen / boiled) and stir fry on medium heat for 2 – 3 minutes
- Add the mushrooms and capsicum and stir fry for another 2 – 3 minutes
- Add half the spring onions and stir fry for another minute
- Add the vegetable stock / water and bring to a boil. Add the salt, and lower the flame
- Dissolve the corn flour in half cup of water and add, stirring continuously
- Add the crushed red chilies and the rest of the spring onions
- Boil on high heat for another 1 – 2 minutes.
- Serve immediately
It allows flexibility and you can add corn niblets, tofu, paneer and / or french beans based on your choice.

Hot and Sour Soup

4 servings

Ingredients:
•    4 cups chicken broth
•    3 tablespoon soy sauce
•    1 tablespoon sesame oil
•    2 tablespoon lemon juice
•    4 dried Chinese mushrooms (wash with water then cut into thin strips)
•    1/2 cup bamboo shoot cut into thin strips
•    1/4 lb lean pork cut into thin strips
•    1 small tofu dice into cubes
•    1/4 teaspoon white pepper (or black pepper)
•    2 tablespoon cornstarch (mix with about 4 tablespoon of cold water)
•    1 egg (stirred)
•    Finely chopped green onions for garnish

Directions: 
1.    In a pan boil the chicken broth then add soy sauce, mushrooms, bamboo shoots and pork for 5 minutes.
2.    Then add bean curd, pepper, lemon juice and then add the cornstarch and mix thoroughly for another 5 minutes then slowly add the egg while stirring. 

Ukranian Borscht...Soup from Ukraine

Ukranian Borscht...Soup from Ukraine

1.5 pounds beef shank
2 tablespoons extra virgin olive oil
salt and pepper
1 slice bacon, chopped
1/2 head small cabbage, sliced thinly
1 large (or 2 small) onion, chopped
6 mushrooms, chopped
1 box chicken stock
4 tablespoons red wine
3 beets, peeled and cut into chunky matchsticks
2 parsnips, peeled and cut into chunky matchsticks
1 12 oz. can diced tomatoes
2 sprigs parsley
small red potatoes
sour cream
dill, chopped

Pour oil into a small roasting pan. Salt and pepper the shanks and cook them at 375 for about 30 minutes, turning once. You want them to be nice and brown.

While the shanks are cooking, place the bacon in a big Dutch oven with the heat on medium high. When it starts to brown and release its fat, add the cabbage.

Cook the cabbage until it is very wilty and starts to color. Add the onion and cook that until it is also starting to brown. Add the mushrooms. Once those soften a bit, add the stock and wine. Mix well and cook for a few minutes. Add the beets, parsnips, tomatoes and parsley.

Pull the shanks from the oven and place them into the soup. (Don't add the oil that has been released.)

Turn the heat to low and cook the soup for at least two hours. Remove the shanks from the pot and cut off the meat. Shred it into small bits and add it back to the pot. (The marrow from the bones will most likely be gone. It is now in the soup and adding a ton of wonderful flavor.)

Cook the soup for a little while longer, adding some water if it is too thick for your taste.  While it is still cooking, boil the red potatoes in heavily salted water.

To serve, place a potato in the bottom of a bowl. Mash it a bit with your pork. Add the soup, and top with a healthy dollop of sour cream and some dill. Enjoy!

Beef Green Chili Stew

Beef Green Chili Stew Ingredients

This recipe calls for:

Three Roasted and Skinned Green Chilies or one 4.5 oz can

(Remove Seeds in two of the Green Chilies for a mild batch)

5 Pounds Roast Beef chopped into cubes (as shown)

1 Large Potato

1 Medium Sized Onion

3 Tablespoons Vegetable Oil

2 Quarts Chicken Broth

1 Clove of Garlic

2 Teaspoons of Salt

1/2 Teaspoon Black Pepper

1/3 Cup Corn Starch

Beef Green Chili Stew Equipment

For this recipe you will need:

Large Sauce Pan, with Lid

Measuring Cup

Measuring Spoons

Knife

Cutting Board

Wooden Spoon

Plastic Bag

First Step: Chopping

Ok, lets get started:

Dice the garlic

Chop the Roasted Green Chili

Chop the Onion

Chunk the potato

Second Step: Starting the Stew

In the sauce pan heat the 1/3 cup of Vegetable Oil. Then using this pan sauté the chopped onions and garlic.

Third Step: Preparing and Adding Beef

Combine in a plastic bag and shake until evenly distributed:

1/3 Cup Corn Starch

2 Teaspoons Salt

1/2 Teaspoon Black Pepper

After shaking this, add the chunks of beef and shake it again until all the beef is evenly coated.

Now add the beef to the sauce pan. Let this cook until the beef is slightly brown.

Fourth Step: Green Chili

Add the green Chili and let the beef continue to cook until it is completely brow.

Fifth Step: Finishing Up The Beef Green Chili Stew

Now add and stir in:

2 Quartz of Chicken Broth

Potato Chunks

Bring your Beef Green Chili Stew to a boil. Then turn the heat to medium low and place the lid back on top. Let this cook for 4 hours or until the meat is tender.

Beef Green Chili Stew

Beef Green Chili Stew Ingredients

This recipe calls for:

Three Roasted and Skinned Green Chilies or one 4.5 oz can

(Remove Seeds in two of the Green Chilies for a mild batch)

5 Pounds Roast Beef chopped into cubes (as shown)

1 Large Potato

1 Medium Sized Onion

3 Tablespoons Vegetable Oil

2 Quarts Chicken Broth

1 Clove of Garlic

2 Teaspoons of Salt

1/2 Teaspoon Black Pepper

1/3 Cup Corn Starch

Beef Green Chili Stew Equipment

For this recipe you will need:

Large Sauce Pan, with Lid

Measuring Cup

Measuring Spoons

Knife

Cutting Board

Wooden Spoon

Plastic Bag

First Step: Chopping

Ok, lets get started:

Dice the garlic

Chop the Roasted Green Chili

Chop the Onion

Chunk the potato

Second Step: Starting the Stew

In the sauce pan heat the 1/3 cup of Vegetable Oil. Then using this pan sauté the chopped onions and garlic.

Third Step: Preparing and Adding Beef

Combine in a plastic bag and shake until evenly distributed:

1/3 Cup Corn Starch

2 Teaspoons Salt

1/2 Teaspoon Black Pepper

After shaking this, add the chunks of beef and shake it again until all the beef is evenly coated.

Now add the beef to the sauce pan. Let this cook until the beef is slightly brown.

Fourth Step: Green Chili

Add the green Chili and let the beef continue to cook until it is completely brow.

Fifth Step: Finishing Up The Beef Green Chili Stew

Now add and stir in:

2 Quartz of Chicken Broth

Potato Chunks

Bring your Beef Green Chili Stew to a boil. Then turn the heat to medium low and place the lid back on top. Let this cook for 4 hours or until the meat is tender.

Chicken Noodle Soup Recipe

Chicken Noodle Soup 

Ingredients

This recipe calls for:

3 Stalks Celery

1/2 Medium Size Onion

1/2 Green Bell Pepper

1/2 Stick Butter

1/2 Teaspoon Salt

2 Teaspoons Parsley Flakes

1/8 Teaspoon Black Pepper

Dash of Cayenne

1 1/2 Cups Noodles

 8 Cups Rich Chicken Broth

2 Cup Half-and-Half

3 Tablespoons Flour 

1 Large Boiled Chicken

 

Chicken Noodle Soup Equipment

For this recipe you will need:

Large Saucepan

Cutting Board

Measuring Spoons

Measuring Cups

Knife

First Step: Vegetables

First you will need to chop up all the vegetables. This includes:

3 Stocks of Celery

1/2 Medium Size Onion

1 Green Bell Pepper

Second Step: Sauté

Once you have chopped up the vegetables sauté them with 1/2 stick of butter. Continually stir them to insure that they do not burn. 

Third Step: Adding Spices

Now add and stir in all the spices:

1/2 Teaspoon Salt

2 Teaspoons Parsley Flakes

1/8 Teaspoon Black Pepper

Dash of Cayenne

Forth Step: Noodles and Chicken Broth

Add to this mixture:

1 1/2 Cups Noodles

8 Cups Rich Chicken Broth

Allow this to simmer until the noodles are cooked.

Fifth Step: Flour and Half-and-Half

Now it is time to add:

2 Cups Half-and-Half

3 Tablespoons Flour

First mix the flour with a little of the heated mixture. Then fill the container you are using to mix the flour with more heated mixture before adding the flour. This prevents the flour from clumping. Let this continue to heat.

Sixth Step: Chicken

Now taking the meat from the boiled chicken tare it into bight size pieces like those shown in the pictures. After this add the chicken to your soup and let it continue to heat to your liking.

Chicken Noodle Soup

Now enjoy your chicken noodle soup!

From

http://www.myhomecooking.net

Weight Watchers Tortellini soup...pasta cabonara.

Weight Watchers Tortellini soup
Makes 5 servings

Ingredients
1 package fresh, frozen tortellini or tortellini
1 can diced tomatoes (or peeled, diced fresh)
2 cans chicken broth (or equivalent bouillon cube)
2 cups fresh spinach, chopped (or slightly less frozen)
1 stalk celery, finely chopped
2 medium carrots, chopped
1 bay leaf
2 tablespoons fresh basil
1 teaspoon fresh parsley
2 tablespoons fresh oregano
2 teaspoons crushed, chopped garlic
1 medium onion, chopped
1 teaspoon freshly ground black pepper
2 teaspoons good quality olive oil
1 cup water

Preparation
1. Saute celery, onion, carrots and garlic in oil.
2. Add spinach and tomatoes and simmer 10 minutes.
3. Add spices and chicken broth.
4. Simmer, covered, until vegetables are tender-crisp.
5. Add water and tortellini and simmer 10-15 minutes.
6. Remove bay leaf and serve.

WW POINTS per serving: 7
Nutritional information per serving: 365 calories, 10g fat, 3.8g fiber

Carbonara is a traditional Italian pasta sauce. The Carbonara recipe is usually made from cream, eggs, parmesan cheese (sometimes with Pecorino Romano cheese), and pancetta (or some other type of bacon).

Even though one serving of Spaghetti alla Carbonara is 8 points, that doesn’t mean you cannot enjoy this wonderful meal once in a while.

Weight Watchers Spaghetti alla Carbonara recipe
Makes 4 servings

Ingredients
8 ounces uncooked spaghetti
1 cup chopped cooked ham
1/3 cup grated parmigiano-reggiano cheese or parmesan cheese (1-1/2 ounces)
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
2 large eggs, lightly beaten
1 clove garlic, minced
1/4 teaspoon fresh coarse ground black pepper

Preparation
1. Cook pasta according to package directions, omitting salt and fat.
2. Drain the pasta in a colander over a bowl, reserving 1/2 cup liquid.
3. Heat a large nonstick skillet over medium heat.
4. Add the ham, and cook for 2 minutes or until thoroughly heated.
5. Add pasta, and stir well.
6. Combine cheese and the next 4 ingredients (cheese through garlic), stirring with a whisk.
7. Add the reserved pasta liquid to egg mixture, stirring with a whisk.
8. Pour egg mixture over pasta mixture; stir well.
9. Cook over low heat 5 minutes or until sauce thickens, stirring constantly (do not boil).
10. Sprinkle with pepper.

WW POINTS per serving: 8
Nutritional information per serving: 389 calories, 12.9g fat, 1.9g fiber

Weight Watchers French Onion Soup

Makes 16 servings

Ingredients
5 lbs onions, unpeeled
1/2 cup butter (1 stick)
1 1/2 teaspoons black pepper, freshly ground
2 tablespoons paprika
1 bay leaf
7 (16 ounce) cans beef broth, divided (recommended Swanson’s)
1 cup dry white wine (optional)
3/4 cup all-purpose flour or instant flour (such as Wondra)
caramel coloring (optional) or Kitchen Bouquet (optional)
2 teaspoons salt
croutons (optional)
swiss cheese (optional) or gruyere cheese (optional)

Preparation
1. Peel onions and slice 1/8 inch thick, preferably in a food processor.
2. Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.
3. (The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more, stirring frequently.
4. Pour in 6 cans broth and wine. Increase heat and bring to a boil.
5. Dissolve flour in remaining 1 can broth.
6. Stir into boiling soup.
7. Reduce heat and simmer slowly for 2 hours.
8. Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or onstove top.
9. If desired, pour into ovenproof crocks or bowls.
10. Top with croutons and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.
11. Leftover soup can be frozen.

WW POINTS per serving: 3
Nutritional information per serving: 170 calories, 8.0g fat, 2.5g fiber

Weight Watchers Ratatouille....stewed vegetables

Ratatouille is a traditional French stewed vegetable dish that contains tomatoes, onions, zucchini, eggplants, peppers and herbs. It can be served as a meal of its own (accompanied by rice, potatoes, or French bread), or as a side dish.

Makes 4 servings

Ingredients
2 teaspoons finely minced garlic
1 cup chopped onions
1 large eggplant
3 medium zucchini
2 large green peppers
1 teaspoon dried oregano
1 tablespoon fresh basil or 2 teaspoons dried basil
2 teaspoons chopped parsley
2 cups crushed canned tomatoes
fresh ground pepper

Preparation
1. Heat oil in Dutch oven or large saucepan, cook garlic and onions until tender.
2. Cut vegetables into 1-inch pieces.
3. Add the eggplant, zucchini, pepper,oregano, parsley and stir well.
4. Saute for about 5 minutes.
5. Add tomatoes, cover and cook over low heat for about 45 minutes.
6. Serve hot or cover mixture and refrigerate to serve chilled.

WW POINTS per serving: 2
Nutritional information per serving: 113 calories, 0.9g fat, 9.5g fiber