Roasted Eggplant Soup

2 medium eggplants
2 TB vegetable oil, divided
4 medium cloves garlic, minced
2 cups onion, chopped
8 cups chicken stock
1 6-oz can tomato paste
¼ cup dried basil
½ tsp salt
¼ tsp pepper

Preheat broiler. Cut each eggplant in half lengthwise and place on oiled baking sheets, skin side up. Rub skin with 1 TB oil and place under broiler. Broil until skins are charred and blistered, 10 to 15 minutes. Allow to cool.

Peel eggplant and cut into chunks. Heat remaining TB oil in a large skillet. Add eggplant, garlic and onion. Sauté until vegetables are softened, about 15 minutes.

Place chicken stock in a large, heavy pot over medium heat. Add sautéed vegetables, tomato paste, basil, salt and pepper. Simmer about 15 minutes. Puree soup in batches in blender or food processor. Return soup to pot and simmer gently until heated through. Serve immediately.

Rachel's Note: Your family will never know they are eating eggplant if you don’t tell them!! Hannah, this makes a lot of soup so you will probably want to cut it in half. The leftovers will freeze well and Philip will never know he is eating leftovers a month later!