Eggplant Soup

Ingredients

 * 2 eggplants peeled, and cut into 1" dice
 * 1 large onion diced
 * 2 large zucchini cut ½" dice
 * 3 large tomatoes cut ½" dice
 * 1 head garlic separated into clove
 * ½ lb mushrooms quartered
 * ½ cup olive oil
 * 6 cups chicken broth or water - (to 7 cups)
 * ½ cup red wine
 * salt to taste
 * freshly-ground black pepper to taste
 * 2 tbsp chopped basil
 * 2 tbsp chopped oregano
 * 2 tbsp chopped parsley

Directions

 * 1) Toss eggplant, onion, zucchini, tomatoes, garlic and mushrooms with olive oil.
 * 2) Layer vegetables evenly on 15- by 9-inch jellyroll pan.
 * 3) Roast at 350 degrees until browned, stirring occasionally for even browning, about 1 hour.
 * 4) Remove from oven and cool.
 * 5) Puree roasted vegetables in blender and transfer to saucepan.
 * 6) Add broth and wine.
 * 7) Simmer over medium heat until slightly reduced, about 20 minutes
 * 8) Season to taste with salt and pepper.
 * 9) Add basil and oregano.
 * 10) Remove from heat.
 * 11) Serve in heated cups or bowls and garnish with chopped parsley.