Tuscan Vegetable Soup - cooking recipe

Ingredients

1 1/4 cups peeled eggplants, cubed
1 cup water
1 (14 1/2 ounce) can no-salt-added whole tomatoes, chopped and drained (juices reserved)
1/2 cup fresh mushrooms, sliced
1 garlic clove, crushed with press
3/4 cup zucchini, coarseley chopped
1/2 teaspoon dried Italian seasoning
salt
pepper
1/4 cup fresh parmesan cheese, grated

Preparation

In 2-quart saucepan, place eggplant, water, tomatoes with their juices, mushrooms, garlic, zucchini, Italian seasoning, 1/4 t salt and 1/8 t freshly ground black pepper; stir to combine.
Heat to boiling on high.
Cover; reduce heat to low.
Simmer 25 minutes or until vegetables are tender.
To serve, ladle soup into 4 shallow soup bowls; sprinkle with Parmesan.