Tomato and Eggplant Soup

Name: Tomato and Eggplant Soup
Ingredients: 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