Roasted Eggplant and Tomato Soup

Roasted Eggplant and Tomato Soup

I know summer isn't exactly the most ideal time to eat hot soup, but this recipe is the exception to the rule. With all the fresh tomatoes, peppers and eggplants ripening on the vines, there is really no better time than now to make this delicious soup! Freshly picked ingredients are the key. Roasting brings out the sweetness and full flavors of the tomatoes and peppers. I assure you that every last drop will be licked clean from the bowl. Kick back, let the aromas from the oven entice you, and drift off into the dog days of summer fully satiated by these gifts from the garden.

Serves 6

• 3 lbs plum tomatoes ( about 12) cored and halved lengthwise.
• 1/2 lb peppers - tops cut off and halved lengthwise.
• 10 garlic cloves, peeled
• 4 TB Olive oil
• Coarse salt and ground pepper
• 1/2 tsp red pepper flakes
• 1/2 tsp cumin
• 1 large Eggplant (1.5lbs) cut int 3/4 inch chunks
• 3 TB red wine
• 1 15 oz can chickpeas
• 2 tsp curry powder
• 1/2 cup fresh cilantro
• 1/4 cup chopped fresh hot peppers (optional)
• Toasted rustic bread

Preheat oven to 425 degrees with racks on top and bottom.

On rimmed baking sheet, toss tomatoes, peppers, garlic, and 2 TB oil, 1 tsp

salt, and 1/4 tsp pepper. Spread in single layer with tomatoes and peppers cut

side down.

On another baking sheet toss together eggplant, chickpeas, curry powder, 2TB

oil, 1 tsp. Salt, 1/4 tsp pepper, and pinch red pepper flakes. Spread in a

single layer.

Place both sheets in the oven. (Tomatoes and peppers on top rack)

Roast until tender, tossing mixture half way through - about 45 minutes.

Remove from oven and let cool slightly.

Using tongs, peel off and discard tomato and pepper skins

Puree tomato, garlic, and pepper mixture in food processor or blender until

smooth.

Transfer pureed mixture to a large pot.

Stir in the eggplant and chickpea mixture and thin with 3 cups of water.

Add cumin, red pepper flakes, and red wine.

Bring to a simmer over med heat until heated through - about five minutes.

Season with salt and pepper.

Divide soup into bowls and garnish with cilantro and toasted bread.