Foody Friday - Roasted Eggplant and Tomato Soup

In the spring when I went to the greenhouse to buy tomato plants I was talked into buying a couple eggplants. Why not, they were only $1 each. I'm now blessed with eggplants!! What to do with them all?

Roasted Eggplant and Tomato Soup 

The latest soup I'm in love with. 

3T olive oil, divided

2 large eggplants, diced

12 Roma tomatoes, halved lengthwise

8 cloves garlic

2 c. chopped onions

8 c. broth

1 t. salt

2 t. sugar

2 T vinegar

1 fresh chopped basil or 1T dried basil

Preheat oven to 425 degrees. Toss eggplant and garlic in 2T olive oil. Spread out on greased cookie sheet and cook on highest shelf of oven. Place halved tomatoes skin side down on separate greased cookie sheet on lowest shelf of oven. After 15 minutes, check vegetables to ensure they aren't burning. Tomato skins should be a bit brown or beginning to blacken where they are touching the sheet. The eggplant and garlic should be turning brown and blackening slightly. Cook another 10-15 minutes, until vegetables have achieved the desired color. Heat olive oil in a large, heavy bottomed pot. Add onions and cook for 3 minutes. Add stock and roasted vegetables and bring to a boil. Reduce to a simmer and cook, covered, for 10 minutes. Remove from heat and puree. Stir in salt, sugar, vinegar and basil. Garnish with 1T shredded mozzarella cheese and basil. 

Oh my!!! After this bowl of soup my eggplant can't grow fast enough!!!