Preheat oven to 400° F

Cut eggplant in half, brush with olive oil and bake on baking sheet for 30 minutes or until tender and slightly browned.

Dice onions, peppers and tomatoes.

Saute garlic in olive oil, add onions, peppers mushrooms and carrots and saute until just tender.

add tomatoes, cilantro, tarragon and parsley to vegetables and simmer, tossing frequently.

I also add 3 teaspoons of Minor's Sauteed Vegetable Base while sauteing the vegies. You could use a cup of vegetable stock in its place if you wish.

boil 6 cups of water in a large pot, then add vegetable mixture and cook over medium heat. add salt and pepper to taste.

remove skin from cooked eggplant , cut into pieces and puree' in blender.

add puree'd eggplant to vegetables in pot and stir.

continue to simmer additional 10 minutes

serve and sprinkle parmesian cheese on top.