Tomato and Eggplant Soup

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Good olive oil

4 1/2 cups (1/2-inch-diced) unpeeled eggplant (1 pound) 

2 cups chopped yellow onion (2 onions) 

2 cups chopped fennel bulb 

2 tablespoons minced garlic (6 cloves) 

3 cups good chicken stock, preferably homemade 

1 (28-ounce) can crushed tomatoes, preferably San Marzano 

2 teaspoons whole dried fennel seeds 

1 1/2 teaspoons dried oregano 

1 teaspoon fresh thyme leaves 

1/4 teaspoon crushed red pepper flakes 

Kosher salt and freshly ground black pepper 

1 (28-ounce) can whole peeled tomatoes, preferably San Marzano 

Freshly grated Italian Parmesan cheese, for serving