Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     eggplant -- peeled and sliced*
  2        tablespoons  olive oil
  2                     red bell peppers -- sliced
     1/2        medium  onion -- sliced
  3             cloves  garlic -- chopped
  1              quart  chicken stock
  2                     tomatoes -- seeded and chopped
  1           teaspoon  black pepper
     1/4      teaspoon  salt
     1/4      teaspoon  cayenne
     1/4           cup  cream -- (optional)

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.

Nutritional Information:

125 Calories (kcal); 8g Total Fat; (54% calories from fat); 3g Protein; 12g Carbohydrate; 9mg Cholesterol; 1531mg Sodium