Instructions: Reduced-fat sour cream or low-fat yogurt for topping, optional Thinly sliced green or purple basil for garnish, optional

More Soups & Salads Recipes Solutions
This summery version of the classic stew makes use of summers lush tomatoes and fresh herbs. Visit local farm stands and farmers markets to find just-picked organic zucchini, tomatoes, parsley, basil, thyme, garlic, onions and eggplants.

Simple Solution:
Other than fresh vegetables and herbs you will only need some olive oil, paprika, tomato sauce, salt (try sea salt for fuller flavor), freshly ground pepper, and dry red wine.

Heat the oil in a large soup pot. Add the onion and garlic and saute over medium heat until golden, about 8 to 10 minutes. Add the eggplants, zucchini, tomatoes, mushrooms, tomato sauce, wine, paprika, and the water. Bring to a simmer and cook over medium heat, covered, until the vegetables are tender but not over-done, about 25 to 30 minutes. Stir occasionally, making sure there is enough liquid for the vegetables to simmer in without being too soupy. Add small amounts of water if needed.

Remove from the heat and stir in the fresh herbs. Season with salt and pepper. Let the stew cool to room temperature.

Serve in bowls with a dollop of sour cream of yogurt and a few strips of basil leaf if desired.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.