Recipe from Chef Rusty Winkstern, Monument Cafe, Georgetown

1/2 cup bell pepper, chopped
1/2 cup carrot, grated
1/2 cup celery, chopped
1 cup onion, chopped
2 tablespoons olive oil
1/4 cup burgundy
2 teaspoons garlic, minced
1 teaspoon black pepper
1 teaspoon Italian seasoning
1 teaspoon salt
4 cups eggplant, peeled and chopped into 3/4-inch pieces
3 cups chicken stock
1 can tomatoes, chopped

Combine first ten ingredients in a stock pot and sauté vegetables until tender. Add the eggplant, chicken stock, and tomatoes. Bring to a boil, reduce heat, and simmer about 45 minutes, stirring occasionally.

Top with croutons and serve.