Eggplant Soup

Ingredients
2 x eggplants peeled, and
    cut into 1" dice
1 lrg onion diced
2 lrg zucchini cut 1/2" dice
3 lrg tomatoes cut 1/2" dice
1 head garlic separated into clove
1/2 lb mushrooms quartered
1/2 cup olive oil
6 cup chicken broth or water - (to 7 cups)
1/2 cup red wine
    Salt to taste
    Freshly-ground black pepper to taste
2 tbl chopped basil
2 tbl chopped oregano
2 tbl chopped parsley (optional)
  

Toss eggplant, onion, zucchini, tomatoes, garlic and mushrooms with olive oil. Layer vegetables evenly on 15- by 9-inch jellyroll pan. Roast at 350 degrees until browned, stirring occasionally for even browning, about 1 hour. Be careful not to scorch.
Remove from oven and cool. Puree roasted vegetables in blender and transfer to saucepan. Add broth and wine. Simmer over medium heat until slightly reduced, about 20 minutes. (For thicker soup, use less liquid.)
Season to taste with salt and pepper. Add basil and oregano. Remove from heat. Serve in heated cups or bowls and garnish with chopped parsley, if desired.
This recipe yields 8 servings.

 

 

 

Brazilian Soup & Stews