Onion-Eggplant Soup Provencale

• 2 large onions, thinly sliced and separated into rings
• 2 tablespoons margarine or 2 tablespoons butter
• 4 cups water
• 1 small eggplant, peeled and chopped (4 cups)
• 1 small summer squash (1 cup) or 1 small zucchini, thinly sliced (1 cup)
• 12 cup brown rice
• 3 ounces tomato paste (1/2 of a 6-ounce can, about 1/3 cup)
• 14 cup dry red wine
• 3 vegetable bouillon cubes or 1 tablespoon beef bouillon granules
• 1 garlic clove, minced
• 1 12 teaspoons dried basil, crushed
• 12 teaspoon sugar
• 14 teaspoon salt
• 14 teaspoon pepper
• 12 cup orzo pasta, cooked and drained (or other small pasta)
• 4 slices fresh bread, thin slices, lightly toasted
• olive oil
• 14 cup grated parmesan cheese

1. In a large saucepan cook the onion in hot margarine or butter till onion is tender but not brown.
2. Carefully add the water, eggplant, squash, brown rice, tomato paste, red wine, bouillon cubes or granules, garlic, basil, sugar, salt, and pepper.
3. Bring to a boil; reduce heat, cover and simmer for 30 minutes or till vegetables are very tender.
4. Stir in cooked pasta; heat through.
5. Lightly brush each slice of French bread with olive oil.
6. To serve, ladle the soup into individual bowls and place one bread slice on top of each serving, the sprinkle with some Parmesan cheese.

onions, margarine, water, eggplant, summer, brown rice, tomato, red wine, vegetable bouillon, garlic, basil, sugar, salt, pepper, orzo pasta, bread, olive oil, parmesan cheese

Taken from www.food.com/recipe/onion-eggplant-soup-proven-ale-129679 (may not work)