Serves 4 Difficulty
1 eggplant 2 roma tomatoes 1 red bell pepper 1 onion, unpeeled 1 garlic clove, unpeeled 2 Tablespoons olive oil Sprig of fresh oregano or 1/2 teaspoon of dried oregano Salt and fresh ground pepper to taste 3-1/2 cups vegetable stock Fresh parsley, chopped for garnish
Preheat oven to 350 degrees F. Poke several holes with a fork all over the eggplant and place in a roasting pan. Add tomatoes, red pepper, onion and garlic to the roasting pan, sprinkle with 2 Tablespoons oil and roast for 30 minutes. Remove the tomatoes to a bowl and continue to roast the vegetables for another 30 minutes. Place the vegetables in the bowl with the tomatoes and cover with a damp kitchen towel. Let cool and place in the refrigerator over night. Remove the skin from the eggplant, scooping out the flesh into a bowl. Remove the skin from the red pepper, discarding seeds and add to the bowl. Remove skin from tomatoes, discarding seeds and add to the bowl. Remove skins from both onion and garlic and add to bowl. Add remaining oil to a large saucepan over low heat and add the vegetables along with any juices. Add oregano, salt and pepper to taste and cook for 30 minutes, stirring frequently. Add stock, bring to a boil, reduce heat to a simmer and cook for another 30 minutes. Add soup to a food processor or blender and puree. Pour back into saucepan; adjust seasonings and serve garnished with parsley.
This soup is best when the vegetables sit over night.