Tuscan Vegetable Soup (Low Calorie) - cooking recipe

Ingredients

1 1/4 cups cubed peeled eggplants
1 cup water
1 (14 1/2 ounce) can no-salt-added diced tomatoes
1/2 cup sliced mushrooms
1 garlic clove, crushed in a press
3/4 cup coarsely chopped zucchini
1 teaspoon dried Italian seasoning
1/4 cup grated parmesan cheese
salt and pepper

Preparation

In 2-quart saucepan, place eggplant, water, tomatoes with their juices, muchrooms, garlic,zucchini, italian seasoning and salt and pepper to taste. Heat to boiling on high.
Cover; reduce heat to low. Simmer 25 minutes or until vegetables are tender.
Sprinkle with parmesan cheese.