Crock Pot Roasted Red Pepper & Eggplant Soup - cooking recipe

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 1/2 ounce) 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

Preparation

Combine all ingredients, except parsley and cheese, in 3 1/2 qt slow cooker; mix well.
Cover and cook on LOW 7-8 hours or till eggplant is very tender.
Just before serving, stir in parsley.
Ladle into soup bowls and top with cheese.