I'm having to experiment with a lot of vegetables, too, due to an herbal detox cleanse that I'm on right now. Eggplant's cooked pulp is great in lots of things! If you have a blender, or more conveniently, one of those 'wand' hand blenders that you can stick right in the pot, give this a try - it took me less than an hour.
-half an onion, chopped
-lots of garlic cloves, chopped
-skinned eggplant, chopped into small chunks
-2 red peppers, chopped
-2 leeks, white part only, chopped fine
-2 organic vegetable bouillion cubes or several cups of stock (read: no MSG, 'natural flavours' etc., added)
-and the winning ingredient - KALE! Dark green, leafy, and so good for you. 2 - 3 large leaves of this, ruffly vegetation stripped from its hard centre rib.
In soup pot, in small amount of olive oil, sautee leeks, onions, garlic, and eggplant until soft. Add small amount of stock if required to moisten. Add red peppers, kale, and remains of stock. Add water if required to mostly cover. Put on lid, reduce heat slightly, and wait until kale is really bright green, about 5 minutes. Bring out hand blender and puree it all. Add seasonings like salt (if required after bouillion), lots of fresh ground pepper, paprika, garlic powder, cumin, etc, to taste.
I served this over brown rice and it was awesome.