Eggplant (Aubergine) Parmigiana Soup - cooking recipe

Ingredients

1 cup olive oil
6 medium onions, chopped
6 garlic cloves, minced
6 eggplants, peeled and cubed into 1 inch pieces
12 cups chicken broth
6 cups tomato juice
1 1/2 cups parsley, minced
1 1/2 tablespoons thyme
salt
pepper
mozzarella cheese, to garnish

Preparation

Combine oil, onions and garlic and saute for about 2 minutes.
Add the eggplant, chicken stock, tomato juice, parsley and thyme.
Bring to a boil, lower heat and simmer, covered for about 30 minutes.
Serve with mozzarella cheese sprinkled over the top.