Greek Eggplant Soup - cooking recipe

Ingredients

1 (24 oz.) can crushed tomatoes
1 lb. eggplant, peeled and cubed
1 (15 oz.) can garbanzo beans (chick peas)
10 oz. spinach (fresh or frozen), coarsely chopped
1 lb. Spanish onion, chopped
2 cloves garlic, crushed
1/2 tsp. fructose
1 Tbsp. olive oil
1 tsp. basil
1 tsp. oregano
1/4 tsp. salt
1/2 tsp. cracked black pepper
1/2 tsp. rubbed sage
1/4 tsp. ground celery seed
1 1/2 c. water
3 Tbsp. grated Romano cheese

Preparation

In a 5-quart pot, saute onion and garlic in olive oil until the onions are translucent.
Add the herbs and spices and saute on low for 2 to 3 minutes.
Add the crushed tomatoes with juice, eggplant, garbanzo beans, water and fructose.
Heat the mixture on high until it comes to a boil.
Then reduce heat to low.
Cover and simmer for 25 minutes.
Add the spinach and Romano cheese and simmer for 15 more minutes.