Tomato Eggplant Salmon Soup

I got this idea from the book, "Heart Smart Chinese Cooking", even though it is Chinese cooking, but it is more for the Westerner taste that I like to prepare daily. The book is written by Stephen Wong, who is a Hong Kong chef now living in Vancouver. His ideas of cooking are quite simple and healthy, which are some of my priorities as a cook. We are living in a fast society but still can make cooking an important part of our lives without taking too much of our time. This recipe will support this statement.

Ingredients:
4 cups chicken broth or vegetable broth
1 fresh large tomatoes, seeded and cut into cubes
1 small onion, diced
1 knob of ginger, sliced
1/2 large eggplant or 1/2 lb. of Chinese eggplant, cut into cubes
2 cups fresh spinach, torn
1 potato, cut into cubes
1 salmon fillet, cut into 1 inch cubes
Seasonings:
Fish sauce, soy sauce, salt, and white pepper

Directions:
In a medium pot, combine stock, tomatoes, onion, and ginger and bring to boil. Simmer for 10 minutes and then add potatoes and simmer for another 15 minutes. Add eggplant and then cover and cook until potato and eggplant are soft but tender. Season with fish sauce, soy sauce, salt, and white pepper.
Add fish and spinach. Cover and turn heat off for 5 to 7 minutes. Serve immediately.