Eggplant Soup

Description
This nutritious, glorious recipe has vegan secrets: eggplants. But this vegetarian soup is made and packed with other vegetables, mushrooms, and herbs mixed with chicken broth and wine and is great with other vegetarian or main dishes.

Ingredients

 * 2 eggplants, peeled, and cut into 1" dice
 * 1 large onion, diced, red, white, or yellow only
 * 2 large zucchini, cut ½" dice
 * 3 large tomatoes, cut ½" dice
 * 1 head garlic, separated into each clove
 * ½ lb. mushrooms, quartered, button or shiitake only
 * ½ cup olive oil
 * 6 cups chicken broth or water
 * ½ cup red wine
 * salt, to taste, iodized, rock, or kosher only
 * freshly ground black pepper, to taste
 * 2 tbsp. chopped basil
 * 2 tbsp. chopped oregano
 * 2 tbsp. chopped parsley

Directions

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

Nutritional Information
Servings: 5 tablespoons per bowl