Vegetable Eggplant Soup

1 tsp. garlic, finely chopped
1 med. onion, finely chopped
3 med. carrots, finely chopped
2 ribs celery, finely chopped
1 med. eggplant, peeled and finely chopped
1 med. turnip, finely chopped
8 cups stock, water, or combination
1 (14 1/2 oz.) can tomatoes, coarsely chopped, including juice
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. white pepper
Salt to taste
The original recipe:
In a heavy large pot over low heat, cook the garlic, onion, carrots, celery,
eggplant and turnip until they begin to soften, about 5 minutes. (I assume you
add a little of the stock for this.) Do not brown.
Add stock or other liquid. Over high heat, bring liquid to a boil and skim off
any gray foam that rises to the surface. Reduce heat and simmer until veggies
are crisp-tender, about 7-10 minutes.
Add tomatoes and simmer 5 minutes longer. Add herbs, pepper and salt.
Makes 10 servings. Per serving: 69 calories.

What I did:

Put everything in the crockpot with as much of the liquid as will fit
(in mine, about 6 cups). Cook on low all day while you're at work.
Actually, I turned the crockpot on high and forgot to turn it down
before I left so I came home at about 3, saw that the eggplant was
floating, stirred it down, added more basil, thyme, and oregano, and
turned it down to low for another hour. It's very good. I just had
the last of the leftovers for a late lunch.