Roasted Eggplant and Tomato Soup

Ingredients

• 3 lbs plum tomatoes (about 12), tough stem point removed, and tomatoes halved lengthwise
• 1/2 lb carrots, cut into 3/4-inch pieces
• 10 garlic cloves
• 4 Tbsp olive oil
• Coarse salt and ground black pepper
• 1 1/2 lbs of eggplant, cut into 3/4-inch chunks
• 1 can (15.5 oz) chickpeas (garbanzo beans), drained and rinsed
• 2 teaspoons curry powder
• 1/2 cup chopped fresh cilantro, for serving

Method

1 Preheat oven to 425°F, with racks on top and bottom of the oven. On one rimmed baking sheet, toss together tomatoes, carrots, garlic, 2 Tbsp oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread out on the baking sheet in a single layer, with the tomatoes cut sides down.

2 On another rimmed baking sheet, toss together the eggplant, chickpeas, curry powder, remaining 2 Tbsp oil, 1 teaspoon salt, 1/4 teaspoon pepper. Spread out in a single layer on the baking sheet. Place both sheets in oven (tomato mixture on the top rack). Roast until tender, about 45 minutes, tossing the mixtures halfway through.

3 Using tongs, peel off and discard the tomato skins. Purée tomato mixture (including the juices) in a blender or food processor until smooth. Transfer the mixture to a large pot. Stir in the eggplant mixture; thin with 3 to 4 cups water. Bring to a simmer over medium heat. Season with salt and pepper.

Serve, sprinkled with cilantro; garnish with toasted bread if desired.

Yield: Serves 6.