Recipe of the week: Roasted Eggplant Soup
We had our first fall rain yesterday, and it's chilly today so I decided to make soup. Sadly, this lovely fall weather isn't supposed to last, it's going to be in the upper 80's again next week. Jade and I had a soup similar to this in Seattle a couple of years ago, it's a little like eggplant Parmigiana in a bowl, serve with some bread, cheese, and a salad and you've got lunch or dinner. Let me know what you think. A Votre Sante!
2 small eggplants chopped into about 1 inch pieces
3 small or 2 medium zucchini chopped slightly smaller than the eggplant
1 onion sliced
1 large can of diced tomatoes
1-2 cloves of garlic
1 Tbsp olive oil
1 tsp salt
pinch of red pepper flakes
1 tsp sugar
fresh ground pepper
1 Tbsp fresh chopped basil (or 1 tsp dried)
4 cups vegetable broth
Put the chopped vegetables in a 9X13 pan. Add olive oil, red pepper, black pepper, and garlic. Roast in a 375 degree oven for about 35 minutes, or until eggplant is tender.
Transfer roasted vegetables to a soup pot, add tomatoes, broth, sugar, basil, and add a little more salt, pepper, and red pepper if you want to. Bring to a boil, then turn down to simmer for about 20 minutes. You can stop right here if you want your soup really chunky. I put mine in the blender on chop in batches until it was in very small chunks. That's it, serve with some more basil and Parmesan cheese if you like. Enjoy!