In a medium pot combine oil, onion, celery, mushroom and eggplant. Cook over medium heat until onion and celery are tender and soft.
Add oregano and chicken stock, and bring to a boil.
When broth boils, reduce heat to a simmer. Cook covered until vegetables are tender.
Let cool slightly, then puree in blender with cream, adding salt and pepper to taste.
Transfer creamy mix back to pot. Serve hot.
I Love Eggplant