Roasted Red Pepper and Eggplant Soup
Ingredients
1 Medium Eggplant, diced
1 Medium onion, diced
1 (15oz) jar Roasted red bell peppers, well drained and cut into small pieces
3 Large cloves garlic, minced
2 (14 1/2 -oz) cans fat-free chicken broth
1/2 cup Vermouth or dry white wine
1 cup Day-old French bread cubes
1/2 tsp Dried oregano leaves, crushed
1/2 tsp Dried thyme leaves, crushed
1/2 tsp Salt
1/2 tsp Ground pepper
1/4 cup Minced fresh parsley
6 tbl Crumbled goat cheese or shredded parmesan cheese