Preparation:
*note: slice eggplant in 1/4-inch thick slices.
Grill or broil the eggplant slices until soft, about 2 minutes per side. Set aside.
Heat the oil in a large pot and saute the peppers and onion until soft. Add the garlic, stock, eggplant, and tomatoes. Bring to a boil, reduce the heat, and simmer for 15 minutes.
Puree the soup in batches in a food processor or blender. Pass through a coarse strainer. Season to taste with pepper, salt, and cayenne. Reheat and add the cream.
Notes: Eggplant lovers will enjoy this soup. It is hearty enough to make a whole meal when combined with a salad and delicious crusty bread. This version is a smooth puree; for a more rustic, chunky soup, do not strain or puree it. You can also leave out the cream if you like. |
