Eggplant Soup

File:Sicilian-eggplant-soup lg.jpg

Eggplant Soup

Ingredients

• 2 eggplants peeled, and cut into 1" dice
• 1 large onion diced
• 2 large zucchini cut ½" dice
• 3 large tomatoes cut ½" dice
• 1 head garlic separated into clove
• ½ lb mushrooms quartered
• ½ cup olive oil
• 6 cups chicken broth or water - (to 7 cups)
• ½ cup red wine
• salt to taste
• freshly-ground black pepper to taste
• 2 tbsp chopped basil
• 2 tbsp chopped oregano
• 2 tbsp chopped parsley (optional)

Procedures

1. Toss eggplant, onion, zucchini, tomatoes, garlic and mushrooms with olive oil.
2. Layer vegetables evenly on 15- by 9-inch jellyroll pan.
3. Roast at 350 degrees until browned, stirring occasionally for even browning, about 1 hour.
4. Remove from oven and cool.
5. Puree roasted vegetables in blender and transfer to saucepan.
6. Add broth and wine.
7. Simmer over medium heat until slightly reduced, about 20 minutes
8. Season to taste with salt and pepper.
9. Add basil and oregano.
10. Remove from heat.
11. Serve in heated cups or bowls and garnish with chopped parsley, if desired.