Celery Soup with Eggplant Zucchini

This is a simple recipe for making
a nice and comforting cream of soup.
With fresh eggplant and zucchini,
some herbs and spices perk things up.
I served this with a blueberry bagel
sitting at the bottom of the soup bowl.

Ingredients:
2 tablespoons olive oil
1 small eggplant
1 small zucchini
4 roma tomatoes
1 can of cream of celery soup
Any herbs and spices you like

Directions:
Peel eggplant and cut into cubes.
Peel zucchini,cut into match sticks.
Place in soup pan with olive oil,
Cook on high 4 minutes, stirring.
Add celery soup and water,
lower heat to simmer 30 minutes.
Add what ever herbs and
spices you wish.
Remove half of soup to blender
and puree then return to pot.
Serve.