Roasted Eggplant Soup with Sweet Peppers

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Roasted Eggplant Soup with Sweet Peppers Ingredients

1 lg Eggplant; sliced into	1 1/2 c Thinly-sliced red onions
; 1/4" thick rounds	1/2 c Seeded tomato stock or
2 tb Chopped garlic	Kosher salt; to taste
1/2 c Loosely-packed basil leaves	Freshly-ground black pepper;
1/4 c Chopped scallions	=== GARNISH ===
1/8 ts Red chile flakes	Basil leaves
1/2 c Olive oil	Shaved Parmesan cheese
1 1/2 c Thinly-sliced red bell

Instructions for Roasted Eggplant Soup with Sweet Peppers

Preheat the oven to 375 degrees. 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 and 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. This recipe yields ?? servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9664 broadcast 08-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-22-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized

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