Recipe: Roasted Eggplant Soup with Sweet Peppers (food processor)

ROASTED EGGPLANT SOUP WITH SWEET PEPPEIRS

1 large eggplant; sliced into 1/4-inch thick rounds
2 tbsp chopped garlic
1/2 cup loosely-packed basil leaves
1/4 cup chopped scallions
1/8 tsp red chile flakes
1/2 cup olive oil
1 1/2 cups thinly-sliced red bell pepper
1 1/2 cups thinly-sliced red onions
1/2 cup seeded tomato stock or chicken stock
kosher salt; to taste
freshly-ground black pepper; to taste
GARNISHES:
basil leaves
shaved parmesan cheese

Preheat the oven to 375 degrees F.

Oil a baking sheet and arrange the eggplant in a single layer.

In a food processor, combine the garlic, basil, scallions, chile flakes, and 6 tablespoons of the olive oil. Process briefly to make a smooth mixture. Spread evenly over the eggplant slices.

Bake for 12 to 15 minutes or until the eggplant is soft and lightly browned.

Remove, roughly chop, and set aside.

In a small saute pan, heat the remaining olive oil and saute the peppers and onions until softened. Season with salt and pepper. Transfer to a food processor. Add the tomatoes and reserved eggplant and process thoroughly. Add the stock, in batches if necessary, and continue to process until thoroughly pureed.

The soup can be prepared up to this point and stored, refrigerated, for up to 2 days.

Heat, season to taste with salt and pepper, and serve garnished with basil leaves and the shaved cheese.

Source: Cooking Right with John Ash