Peel the eggplants, cut into cubes and leave to drain the juice them. Chop the onion, courgettes - cubes. Peel tomatoes and cut into cubes, mushrooms cut into quarters. Stir eggplants, onions, zucchini, garlic and mushrooms in olive oil heated. Then vegetables rank in the court and baked until brown. Cool and puree in a blender or blender. Pour into a saucepan, add the wine and broth. Boil on low heat for 20 minutes. The soup is served sprinkled with basil, parsley and oregano.