Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Eggplant, halved lengthwise
2 lg Yellow onions; quartered
1 x Olive oil
1 lg Sweet red pepper; cored, see
; quartered
3 Plum tomatoes; halved
3 Cl Garlic
1/2 ts Dried thyme; crumbled
1/2 ts Dried basil; crumbled
1/4 ts Salt or to taste
1/8 ts Black pepper
6 c Stock

: Perheat oven to 400 f. Arrange the eggplant and onions in a
large shallow baking pan, brush the cut sides with 1 1/2 teaspoons of
the oil, and bake for 20 minutes. Add the red pepper, tomatoes and
garlic to the pan; brush the cut sides with the remaining 1 1/2
teaspoons of oil. Sprinkle the thyme, basil, salt and black pepper
over the vegetables and bake 20 minutes more or until tender.

: Set aside the red pepper and 1 eggplant half. Chop the
remaining half eggplant, onions, tomatoes, and garlic and transfer
them to a large saucepan. Add the stock, bring it to a boil, then
lower the heat and simmer the mixture, stirring occasionally, for 20
minutes. Meanwhile, peel the red pepper and dice the pulp. Dice the
reserved eggplant.

: In a food processor or blender, working in batches if
necessary, whirl the cooked mixture until pureed. Return the puree to
the saucepan and stir in the diced eggplant and red pepper. Simmer
the soup for 5 minutes or until heated through. Makes 6 1 1/2 cup
servings. Per serving: cal 107, fat 3g, sodium 232mg, chol 0mg, cal
from fat 25.4% from: Reader's Digest Live Longer Cookbook :

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