Eggplant Parmagiano Stew (non-cheese)

From the Uncheese Cookbook

8 c. water
16 oz. tomato paste
1 T. garlic granules
1 large onion, chopped
1 medium eggplant, unpeeled and chopped
2 c. kale, finely chopped (optional)

Combine in large soup pot.  Bring to a boil.  Simmer over medium until eggplant is tender but still firm (~15 minutes).

Place 2 c. of this plus 1 can of Great Northern beans, rinsed and drained, 1/2 c. nutritional yeast flakes, 2 t. oregano, 3/4 t. salt, and pepper into blender and process until smooth.  Add back into soup pot, then add another can of beans and 2 fresh tomatoes, chopped.  Simmer until tomatoes are slightly softened and soup is heated through.

Can add 1 c. of cooked rice or pasta at end (or uncooked at beginning? for a thicker soup.