Roasted Red Pepper and Eggplant Soup

1 medium eggplant diced
1 medium onion diced
1 (15 ounce) jar roasted red bell peppers, well drained and cut into small pieces
3 large cloves garlic minced
2 cans (14 1/2 ounce each) fat free chicken broth
1/2 cup vermouth or dry white wine
1 cup day old french bread cubes
1/2 teaspoon dried oregano leaves crushed
1/2 teaspoon dried thyme leaves crushed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup minced fresh parsley
6 tablespoons crumbled goat cheese or shredded parmesan cheese

Combine all ingredients, except parsley and cheese, in a 3 1/2 quart slow cooker. Mix well.

Cover and cook on LOW 7-8 hours or until eggplant is very tender. Just before serving, stir in parsley.

Ladle into soup bowls and garnish each serving with 1 tablespoon of the cheese.

Makes 6 servings