2 (10.75 ounce) cans condensed tomato
2 medium eggplants
1/2 cup chicken broth
Cook eggplants at 350 degrees F for 30 40 minutes until soft. Scoop out insides and puree eggplant. Stir tomato soup and pureed eggplant together and bring to a boil. Simmer for 5 minutes and add chicken broth to thin soup to taste.