If using fresh tomatoes, blanch first for one minute in boiling water. Cut one end with an x and peel.
Chop tomatoes. Set aside. If they are too watery, you may discard some of the liquid. My tomatoes were very meaty, so I used everything.
If using canned tomatoes, chop roughly. Use all the juice from the can.
Heat olive oil in a large pot.
If using a dutch oven on top of the stove, heat olive oil and soften garlic. Add onion and saute for a minute or so just to add flavor to the oil.
Add the rest of the ingredients.
Cook on very low for three hours, until all the eggplant is very soft.
TO MAKE SOUP (which is an option)
Put 3/4 into a vitamix or use an immersion blender. You can blend all of it if you desire. Serve with fresh herbs and pecorino romano.