Warm EVOO in a large, deep pan. I use my kitchen aid ceramic Paella pan, but anything with enough volume can work.
Put rosemary, thyme and garlic in pan to soften. By the way, when I use fresh herbs I put the entire sprig, stem and all, then simply remove them at the end of cooking.
Add eggplant and tomatoes and allow to soften, about 2 minutes
Add onion, carrots and potatoes and continue to mix in the pan until well combined
Add approximately 2 cups of water and allow to come to a boil.
Add salt, stir it in and reduce the heat to low.
Add the kale to the mixture and allow to simmer for about 20 minutes
Taste for salt and other seasonings, adjust to your taste.
