Roasted Eggplant and Tomato Soup

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2 cups of roasted eggplant, cubed
1 small can whole peeled plum tomatoes
2 celery stalks, washed, diced
1 Spanish onion diced
3 cups stock
1 tablespoon dried basil
2 cloves roasted garlic

Roast eggplant until golden brown on edge. In a saucepan, sauté onions and celery until onions are translucent. Add roast eggplant, stock and garlic and tomatoes, cook for 3-5 minutes. Season with salt and pepper and basil. Puree until smooth.

Serves 4

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