White Eggplant in Creamy Tomato Soup

For four:
2 white eggplant
1/2 onion
1 pack Shimeji mushroom
1 Can diced tomato can
2 cloves garlic
2 C Chicken broth
2 t dried basil
2 T fresh cream
1 T E.V.O.O.
salt, pepper

1. Slice eggplant and soak in water. Chop onions in 1/2 inch cubes, Chop galic fine. Tear apart Shimeji mushrooms in pieces.

2. Sautee onion with garlic and olive oil till onion get clear. Add eggplant, Shimeji mushroom, dried basil, continue to sauté a little more. Add chicken broth and tomato. Continue to cook till vegetables are done.

3. Add fresh cream. add salt and pepper to taste. you can put parsley or Cilantro on top.