Eggplant Soup

 "Peel and slice 3 medium eggplants. Soak in salt water for 20 minutes and drain. Cook in 4 to 5 Tablespoons chicken or meat fat in large heavy pot, covered, over a slow fire. Stir occasionally and let brown. After 1.2 hour, add 2 crushed bay leaves, a pinch of marjoram, 4 unpeeled chopped tomatoes, a clove of garlic minced, and 1 finely chopped onion. Cook, stirring, for 15 minutes. Add 1/2 cup rice (cooked?), 2 and 1/2 quarts water or boillion, 1/2 teaspoon salt, 1/4 teaspoon pepper. Cook slowly, covered, for about 40 minutes. Put through a strainer. "