Eggplant Soup

Ingredients

 * 2	x	eggplants peeled, and
 * cut into 1" dice
 * 1	lrg	onion diced
 * 2	lrg	zucchini cut 1/2" dice
 * 3	lrg	tomatoes cut 1/2" dice
 * 1	head	garlic separated into clove
 * 1/2	lb	mushrooms quartered
 * 1/2	cup	olive oil
 * 6	cup	chicken broth or water - (to 7 cups)
 * 1/2	cup	red wine
 * Salt to taste
 * Freshly-ground black pepper to taste
 * 2	tbl	chopped basil
 * 2	tbl	chopped oregano
 * 2	tbl	chopped parsley (optional)

Directions

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