From: Mary Jane Kelly
ROASTED EGGPLANT AND RED BELL PEPPER SOUP
3 large Japanese eggplants (or 1 very large regular)
2 sweet red peppers
1 large onion, sliced
4 cloves garlic, crushed
1 quart chicken stock
1 bunch fresh basil
Salt and pepper
Extra virgin olive oil
Wash eggplants and split lengthwise in halves (in quarters if using 1 large regular eggplant). Lightly season with salt and pepper and sprinkle with olive oil to taste. Roast at 400 degrees for 45 minutes or until tender and golden brown. Puree flesh with skin in blender or food processor and set aside.
Place peppers under broiler until skins are scorched on all sides.
Place in plastic bag for 10 min to soften, then peel and remove seeds.
Puree flesh in food processor until smooth. Set aside.
Heat 1 tbsp olive oil in skillet. Saute onion and garlic until tender.
Cover to sweat over very low heat for 5 min. Add roasted eggplant puree and chicken stock to onion-garlic mixture. Cook over low heat 15 min until flavors blend and mixture is heated through. Puree mixture in
blender or food processor until smooth, then strain into clean bowl. Season to taste with salt and pepper.
To serve, place serving of soup in deep bowl and spoon red pepper puree in center, swirling it into soup. Drizzle lightly with olive oil if desired, and sprinkle with chopped basil.
Makes 6 servings, 150 calories each. It has a wonderful smoky taste and is good either hot or cold.