Roasted Eggplant Soup

1. Start with The Stock.

2. Cut 1 or 2 eggplants (~1.5 lbs) in half, brush with oil, 450 deg. oven 20 minutes w/cut side up. 1 large red pepper (halved & seeded), 1 spanish or vidalia onion (halved, not peeled), brush with oil, add to oven at that 20 minute mark. Continue to roast all for another 20 minutes. Peel the onion, chop all veggies coarsely & throw into the stock. (Leave the skin on the eggplant.)

3. Cook it all for an hour, partially covered, low simmer, with a fresh sprig of thyme. Process in batches in blender or processor, until you see fine speckles (not completely smooth)

4. serve with fresh croutons & a dollop of homemade garlic mayo (standard or vegan).

YUM. Eat it and be transported.

Adapted from The Greens veggie cookbook.