Red Pepper and Eggplant Soup

1 medium eggplant, peeled and diced1 medium onion, chopped1 red pepper, chopped3 large cloves garlic, minced2 cans (14 1/2 ounces each) fat-free chicken broth 1/2 cup vermouth1 cup seasoned croutons 1/2 teaspoon dried crushed oregano 1/2 teaspoon thyme 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup parsley, minced 1/4 cup crumbled goat cheese or grated parmesan cheeseMix together eggplant, onion, red pepper, garlic, broth, vermouth, croutons, oregano, thyme, salt and pepper in 3 1/2-quart slow cooker. Cover and cook on low for 7 to 8 hours.Just before serving stir in parsley. Garnish with cheese.Serves eight to 10.Nutrition values per serving: 72 calories, 2 g fat (1 g saturated), 7 g carbohydrates, 1 g fiber, 4 g protein, 2 mg cholesterol, 243 mg sodium.