Preheat oven to 350 deg F.
Prick the eggplants several times with a fork and put in a roasting pan. Add the tomatoes, bell peppers, unpeeled onions, and unpeeled garlic. Sprinkle with 2 tablespoons of the olive oil. Roast in the oven for 30 minutes, remove tomatoes from the pan and set out onto a plate, leaving the other vegetables in the roasting pan. Continue to roast the remaining vegetables for another 30 minutes.
Put the cooked roasted vegetables in a bowl, cover with a damp dish towel, and let cool. When cold, cut the eggplants in half, scoop out the flesh and put in the bowl. Remove the skin from the tomatoes, cut in half, and discard the seeds and add the flesh to the bowl. Hold the bell peppers over the bowl to collect the juices and peel off the skin. Remove the stem, core and seeds from the peppers and add the flesh to the bowl. Peel the onions, cut into quarters, and add to the bowl. Squeeze the garlic cloves out of their skins into the bowl.
Heat the remaining olive oil in a large saucepan, add the vegetables and their juices, the leaves from the oregano, salt and pepper, and cook gently for about 30 minutes, stirring frequently. Add the stock to the saucepan, bring to a boil, then simmer on low for 30 minutes.
Allow the soup to cool slightly, then puree in a food processor or blender. If necessary, return the soup to the saucepan and reheat. Serve hot.
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|Serving Size: 1 Serving (871g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 91 (40%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 1120.1mg||39 %|
|Potassium 1338.8mg||35 %|
|Total Carbohydrate 32.9g||10 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 21.3g|
|Protein 5.6g||8 %|
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Calories per serving: 225
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