Eggplant Soup

== Description ==
This soup is made and packed with 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, 
* 2 large zucchini, cut ½" dice
* 3 large tomatoes, cut ½" dice
* 1 head garlic, separated into each clove
* ½ lb. mushrooms, quartered
* ½ cup olive oil
* 6-7 cups chicken broth or water
* 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 (optional)
== Directions ==
# Toss egpplant, onion, zucchini, tomato, garlic, and mushrooms with olive oil.
# Layer vegetables evenly on a 15-by-9-inch jellyroll pan.
# Roast at 350° F until browned, stirring occasionally, about 1 hour.
# Remove from the oven and cool.
# Purée 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.
== Nutritional Information ==
Servings: 5 tablespoons per bowl
Category:Brazilian Soups
Category:Basil Recipes
Category:Chicken stock and broth Recipes
Category:Onion Recipes
Category:Zucchini Recipes
Category:Tomato Recipes
Category:Garlic Recipes
Category:Eggplant Recipes
Category:Mushroom Recipes
Category:Red wine Recipes
Category:Soup Recipes
Category:Vegetable Recipes
Category:Brazilian Recipes
Category:South American Soups
Category:Wine Recipes