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1
Preheat oven to 375F.
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2
Place eggplant cut side down on oiled rimmed baking sheet.
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3
Bake until very tender, about 1 hour.
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4
Cool.
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5
Melt butter in heavy large pot over medium heat.
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6
Add onion, fennel, potato, leek, garlic and oregano; saute 10 minutes.
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7
Add wine; cook 2 minutes.
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8
Add 7 1/2 cups stock; simmer until vegetables are tender, 15 minutes.
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9
Scoop out eggplant flesh; discard skins.
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10
Add eggplant to soup.
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11
Simmer 10 minutes.
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12
Working in batches, puree soup in blender.
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13
Return soup to pot.
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14
Mix in cream.
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15
Season with salt and pepper.
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16
(Can be made 1 day ahead; cool slightly.
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17
Cover; chill.)
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18
Heat oil in small skillet over medium heat.
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19
Add shallots; saute 4 minutes.
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20
Cool.
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21
Mix in cheese, tomatoes and basil.
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22
Season filling with salt and pepper.
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23
Place wrappers on work surface.
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24
Place 2 teaspoons filling in center.
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25
Brush edges with water.
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26
Fold wrappers diagonally in half; press edges to seal.
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27
(Can be made 4 hours ahead.
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28
Place in single layer on floured baking sheet.
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29
Cover; chill.)
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30
Bring soup to simmer, thinning with more stock if necessary.
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31
Cook dumplings in pot of boiling salted water until tender, about 1 minute.
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32
Ladle soup into bowls.
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33
Using slotted spoon, place 2 dumplings atop soup in each bowl.
