Chicken Soup with Spinach, Eggplant & Tomato

6 cups chicken broth 
2 cups boneless skinless chicken breasts, cooked and cubed
1 medium onion, diced
2 tbsp minced garlic sautéed in Delizia Butter Extra Virgin Olive Oil
2 small Japanese eggplants, peeled and cubed
2 (14-1/2 oz.) cans no-salt added diced tomatoes
1 (16 oz.) package frozen chopped spinach, thawed
4 tbsp Delizia Garlic Extra Virgin Olive Oil
1/2 tsp dried thyme
salt & pepper

Place eggplant in a large colander and sprinkle lightly with salt. Let stand for 30 minutes (sweating the eggplant). Rinse thoroughly to remove salt and drain well. In a large non-stick pot, heat 2 tbsp Butter olive oil and the garlic oil. Add eggplant to pot and saute for 12 minutes. Add onions, saute until translucent. Add diced tomatoes (including liquid), dried thyme and salt and pepper. Bring to a boil.
Then simmer for 30 minutes, stirring often and gently to break up tomatoes.
Meanwhile, place thawed spinach into colander and use your hands to squeeze out any excess water, set aside. Add chicken broth, chicken, and spinach. Simmer 30 minutes.
Serve with crusty French bread.
Makes 6-8 servings