Crock Pot Roasted Red Pepper & Eggplant Soup

• 1 medium eggplant, diced
• 1 medium onion, diced
• 1 (15 ounce) jar roasted red peppers, well drained, chopped
• 3 large garlic cloves, minced
• 2 (14 1/2 ounce) cans fat free chicken broth
• 1/2 cup vermouth or 1/2 cup dry white wine
• 1 cup day old bread cubes
• 1/2 teaspoon dried oregano leaves, crushed
• 1 1/4 teaspoons dried thyme leaves, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup minced fresh parsley
• 6 tablespoons crumbled goat cheese
• parmesan cheese

1. Combine all ingredients, except parsley and cheese, in 3 1/2 qt slow cooker; mix well.
2. Cover and cook on LOW 7-8 hours or till eggplant is very tender.
3. Just before serving, stir in parsley.
4. Ladle into soup bowls and top with cheese.

eggplant, onion, red peppers, garlic, chicken broth, white wine, bread cubes, oregano, thyme, salt, pepper, parsley, goat cheese, parmesan cheese

Taken from www.food.com/recipe/crock-pot-roasted-red-pepper-eggplant-soup-199626 (may not work)