Just like summer calls for gazpacho, as soon as the cooler temperatures hit I end up making bowls and bowls of this. It's really good, even eggplant haters tend to love it. Really.
INGREDIENTS:
3 lbs eggplant, halved lengthwise
5 medium tomatoes, halved
5 tbs olive oil
1 head garlic, about 1/4 in cut off to expose cloves
1 medium onion, chopped
3 tbs tomato paste
2 cans (14 oz each) chicken broth
1 tsp salt
1. Heat oven to 425 degrees. In a rimmed baking sheet, brush eggplant and tomatos with olive oil. Arrange eggplant cut side down and tomatoes cut side up.
2. Drizzle the garlic head with olive oil and wrap in foil.
3. Roast veggies and garlic until tender, about 45 minutes.
4. Let cool about 20 minutes and peel the eggplant.
5. In a large pot, heat 3 tbs olive oil over medium heat. Add onion and cook about 10-12 minutes.
6. Stir in tomato paste and cook 2 minutes.
7. Add eggplant and tomatoes. Squeeze the garlic from the skins. Stir.
8. Add broth and salt. Simmer 5 minutes.
9. Puree in a blender (or with an immersion blender).
10. Eat.
Oh yes, and go vote everyone (especially if you vote for people I like :) HAPPY ELECTION DAY!!
Looks delicious! Thanks for the recipe. It sounds like a lovely meal for a cold day.
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