1 t Garlic, finely chopped

1 Medium onion, finely chopped

3 Medium carrots,

Finely chopped 2 Ribs celery, finely chopped

1 Medium eggplant, peeled

And finely chopped 1 Medium turnip, finely

Finely chopped 8 c Chicken stock, water or a

Combination 1 14 1/2 ounce can tomatoes

Coarsely chopped, including Juice 1/2 t Basil

1/2 t Thyme

1/2 t Oregano

1/2 t White pepper

Salt to taste In a heavy large pot over low heat, cook the garlic, onion, carrots, celery eggplant and turnips until they begin to soften, about 5 minutes. 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 vegetables are crisp-tender. 7 to 10 minutes. Add tomatoes and simmer 5 minutes longer. Add herbs, pepper and salt.