2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 cup chopped mushrooms
1 large eggplant, peeled and chopped
1 teaspoon kosher salt
1 tablespoon flour
2 tablespoons sweet paprika
1 teaspoon dried oregano
3 cups vegetable broth
One 14.5-ounce can diced tomatoes
1 cup red wine
Heat the oil in a stockpot or Dutch oven over medium-high heat. Add the onions and cook, stirring frequently, until softened, about 5 minutes.
Add the garlic, mushrooms, eggplant and salt, and cook, stirring, until the mushrooms have softened, about 5 minutes more.
Stir in the flour, paprika and oregano, and then add the broth, tomatoes and wine.
Reduce the heat to medium-low, cover the pot, and let simmer for about 40 minutes, until the eggplant is very tender.
Serve hot.