Eggplant Soup - cooking recipe

Ingredients

1 Tbsp. butter
1 c. zucchini, diced
1 large eggplant, peeled and cubed into 1-inch
3 stalks celery, diced
2 green peppers, diced
3 onions, diced
1/2 tsp. oregano
salt and pepper to taste
2 c. canned, peeled tomatoes, coarsely chopped (juice reserved)
4 c. chicken broth or bouillon

Preparation

Saute celery, onion and green peppers in butter until tender and transparent.
Add eggplant and zucchini and cook until tender. Add tomatoes, chicken broth, oregano, salt and pepper.
Cook over medium heat for 1/2 hour or until all vegetables are tender. Serve plain or with Parmesan cheese sprinkled on top.