1 Tbsp. olive oil
1/2 stick margarine or butter
1 medium onion, chopped coarsely
1 tsp. minced garlic
2 medium-size eggplants, firm
2 (28 oz.) cans crushed tomatoes (with added puree)
1 tsp. basil
1 tsp. oregano
1 1/4 c. Parmesan cheese, grated

Sauté in soup pot in olive oil and margarine or butter the onion and garlic. Skin and cube eggplants; add to onion and garlic; sauté for 3 minutes, stirring often. Then just cover mixture with water; let cook until eggplants are tender. Add crushed tomatoes, basil and oregano; puree entire mixture in blender. Return everything to soup pot; add Parmesan cheese. Adjust consistency of soup with added water, if needed. It should be neither thin nor thick; cook over low heat for 1 hour, covered. Garnish with additional Parmesan cheese and parsley at table.

Note: Best if made 8 hours in advance.