Roasted Eggplant and Tomato Soup
1 globe eggplant, peeled and chopped into 1" cubes
10 roma tomatoes, cored and quartered
2 cloves garlic, minced
2 tablespoons olive oil
salt and pepper
4 cups vegetable stock, or chicken stock
2 tablespoons tomato paste
1 teaspoon sugar
1 tablespoon fresh parsley, minced
1. Toss together the eggplant, tomatoes, olive oil, salt and pepper and garlic in a bowl to combine. Spread on a baking sheet and roast in a 400F oven for 40 minutes, turning every 15 minutes.
2. Put roast fruit into a food processor and pulse 2 or 3 times (you want chunky.)
3. In a soup pot combine with stock, sugar and tomato paste. Bring to a boil and simmer for 10 minutes.
4. Serve garnished with parsley.