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Roasted Eggplant and Tomato Soup
Contributed by Eileen Goltz3 lbs plum tomatoes (about 12), cored and halved lengthwise
1/2 lb carrots cut into 3/4-inch pieces
10 garlic cloves
4 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 lbs of eggplant, cut into 3/4-inch chunks
1 can (15.5 oz) chickpeas (garbanzo beans), drained and rinsed
2 teaspoons curry powder
1/2 cup chopped fresh cilantro, for serving
3 to 4 cups water
toasted bread cubes or Chinese rice noodles
Preheat oven to 425, with racks on top and bottom. On a rimmed baking sheet, toss together tomatoes, carrots, garlic, 2 tablespoons oil, 1 tsp salt, and 1/4 teaspoons pepper. Spread in a single layer, with the tomatoes cut sides down. On another rimmed baking sheet, toss together eggplant, chickpeas, curry powder, remaining 2 tablespoons oil, 1 teaspoon salt, 1/4 teaspoon pepper. Spread in a single layer. Place both sheets in oven (tomato mixture on the top rack). Roast until tender, tossing mixtures halfway through, about 45 minutes. 3 Using tongs, peel off and discard the tomato skins. Purée tomato mixture (including juices) in a blender or food processor until smooth. Transfer to
a large pot. Stir in eggplant mixture; thin with 3 to 4 cups water. Bring to a simmer over medium heat. Season with salt and pepper. Serve, sprinkled with cilantro; garnish with toasted bread cubes or rice noodles if desired.
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