Sauté the onions and garlic in the olive oil in your soup pot over medium high heat.

Season with kosher salt and pepper and cook for four to six minutes, until the onions turn soft and translucent.

Add the diced eggplant to the onions, a bit more salt & pepper, and combine well using a wooden spoon. Let the eggplant cook down for about 25 minutes, stirring occasionally, until soft and browned.

Slowly pour in Manischewitz Vegetable Broth.

Using a wooden spoon, mix everything together, making sure to scrape up all the tasty bits at the bottom of the pan. Add the cream and let the broth cook for 10 minutes longer.

To serve the soup, divide mozzarella in the bottoms of your serving bowls, then ladle in the hot soup.