eggplant and zucchini soup, caldo de calabacitas y berengena

Ingredients

• 1 large or two small egg plants peeled and cut into small cubes
• 2 medium zucchini cut into small cubes
• 1 medium sweet onion diced
• 1 small jalapeno pepper seeded and veins removed diced small
• 4 medium yellow gold or red potatoes washed and diced into small cubes
• 1 bunch fresh cilantro leaves diced about 1/2 cup
• 2 medium plum tomatos diced
• 4 cloves fresh garlic mashed or put through a garlic press
• 1 large can whole tomatos in their juice, mash tomatos down
• 1/4 cup good red table wine i use merlot or burgandy any good red wine will do.
• 1 large bay leaf
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cumin powder
• 1/2 teaspoon garlic powder
• 1/2 cup good virgin olive oil
• 1/4 teaspoon cayanne pepper optional
• 1/4 teaspoon fresh ground black pepper
• 1 quart rich chicken broth or vegetable broth
• 1 cup grated oaxaca cheese or queso fresco
• 1 large loaf or baguette of french or italian bread
• 1 tablespoon sea salt
• 1 small packet goya seasoning with culantro and achiote