Roasted Eggplant Soup

Two soups in a row. Oh well. I have been working on this for quite a while. I finally got it right and thought I should post it. If you do not like eggplant, don't try this. If you love eggplant like I do, go for it. It is different but delicious.

INGREDIENTS
2    large Italian eggplants
4    tablespoons olive oil, divided
1    medium white onion, chopped
4    cloves garlic
3 1/4  cups low salt chicken broth, divided
1/2  jar (7 ounce) roasted red peppers, drained and chopped

METHOD
Preheat the oven to 325 F degrees. Peel the eggplants and cut into 1/2 inch slices lengthwise. Brush both sides liberally with olive oil, season with salt, place on a roasting pan and roast in the top of the oven for 30 to 40 minutes. Check for done-ness every 10 minutes - when they are golden brown, turn them over and roast for another 10 minutes. Remove from the oven, chop into 1 inch cubes and set aside.

In a large sauce pan, heat 2 tablespoons olive oil over medium heat. Add the onion and simmer until it becomes translucent, about 5 to 6 minutes. Add the garlic and simmer for 1 minute. Add 3 cups of the chicken broth and the eggplant pieces and simmer for 8 to 10 minutes to blend the flavors. Working in batches if necessary, transfer the eggplant soup to a blender or food processor and process to a puree. Strain into a clean sauce pan and season to taste.

Meanwhile, add the roasted red peppers and 1/4 cup of chicken broth to blender of food processor. Process to a puree, Reheat the eggplant soup as necessary and transfer to individual bowls. Spoon the red pepper puree into the center of each bowl and serve immediately.

Loosely based on an idea found at www.cooks.com