Roasted Eggplant and Red Onion Soup

2 pounds eggplant
2 red onions
2 garlic cloves
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 quart stock

1. Rub eggplant, red onion and garlic lightly with olive oil and roast in a 350 degree oven until eggplant is soft and has begun to collapse, about 1 hour. Cool and peel the eggplant and red onions and roughly chop.

2. In a large saucepan, stew the chopped eggplant, red onions and garlic in remaining olive oil over low heat for 15 minutes. The vegetables should be very soft. Season with salt and pepper and cover with stock. Cook for 10 minutes.

3. Puree the soup in a blender and adjust the seasonings before serving.



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