Crock Pot Roasted Red Pepper & Eggplant Soup

A friend of mine gave me this recipe, she loves it and claims it is just a plain ol' pleasant soup. Try some crumbled goat cheese on top.

• Ready In: 7 hrs 10 mins
• Serves: 6

Ingredients

• 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 1/2ounce) 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

Directions

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.