1. Heat the oven to 350?. place the whole eggplant in the oven and roast it for 25 to 30 minutes until it is soft. Remove the eggplant from the oven. Let it cool, them chop it into bite-sized pieces.
2. Heat the olive oil in a large soup pot over medium heat. Saute the garlic, onions, carrots, celery, ginger, tomatoes, and bell pepper in the pot for 2 minutes. Add the water, eggplant and basil, and simmer the mixture for 15 minutes. Puree the vegetables and liquid in a food mill or food processor. Adjust the seasoning with salt and pepper.
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|Serving Size: 1 Serving (449g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 26 (29%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 26.8mg||1 %|
|Potassium 681.3mg||18 %|
|Total Carbohydrate 15.5g||5 %|
|Dietary Fiber 5.6g||23 %|
|Sugars, other 9.8g|
|Protein 2.9g||4 %|
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Calories per serving: 89
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