2 medium eggplants
1 large white potato
1 medium onion, chopped
1 large clove garlic, finely chopped
1 medium fennel bulb, white part only, chopped
5 1/2 cups chicken or vegetable broth
2 springs fresh oregano, chopped (optional)
1 teaspoon dried margoram
1 teaspoon tumeric
Preheat oven to 375°
Using a potato peeler, peel off about half the skin of the eggplant and all the skin of potato. Cut into 1-1/2” chunks and put in large bowl. Drizzle with 2 tablespoons EVOO and 1 teaspoon of your favorite dried herbs (parsley, oregano, or thyme). Toss well. Place on cookie sheet (OK to overlap). Roast for 45 minutes in 375° oven turning once or twice. Remove, cool, then coarsely chop and set aside.
In the meantime, in a medium stock pot over medium/high heat sauté onion in a tablespoon of EVOO for 12 minutes until just slightly browned, then add fennel and garlic and sauté another 10 minutes. Add 1 and a 1/2 cups stock, bring to boil, then turn down heat and simmer for 8 minutes.
Add eggplant and potatoes to onion/fennel mixture along with 4 cups chicken broth (or vegetable broth or water), margoram, turmeric and springs of fresh oregano.
Bring to boil quickly, turn down heat and simmer for 15 minutes. Season with salt and pepper. Remove from heat and allow to cool for 15-20 minutes. Using a ladle, in batches, puree soup in a blender. Add it back to the soup pot and stir. Heat and enjoy.