2 T olive oil
1 onion, chopped
1 eggplant, chopped
8 garlic cloves, minced or 2 t garlic powder
4 cups vegetable broth
1/4 t dried rosemary
3/4 t salt
1/4 t black pepper
1 can chickpeas, rinsed and drained
1 can diced fire roasted tomatoes
Heat olive oil in heavy pot over medium heat. Add onion, eggplant, and garlic. Cook 10 minutes, stir often. Add remaining ingredients and bring to a boil. Reduce heat and simmer for at least 20 minutes.
Top with your choice of cheese. I like Pepper Jack.