Roasted eggplant soup

[bif]

http://cookingwiththemark.blogspot.com
Ingredients
2 medium eggplants
2 onions, chopped
1 red pepper, chopped
1 green pepper chopped
1 box (32 ounce) reduced sodium chicken broth
sour cream

Directions
Pierce the eggplants and roast them in the oven at 375°. Meanwhile, toss the other vegetables with a bit of olive oil and place it on a cookie sheet. After the eggplants have cooked for 15 minutes, put the vegetables in the oven and cook for 45 minutes. Remove all the vegetables and let cook. Remove the skins from the eggplants. Add the broth to a large pot and bring to a simmer. Add the eggplant and vegetables and cook for 45 minutes over a low heat. Add black pepper to taste. Using a hand blender, puree the soup until smooth. Serve with a dollop of sour cream.

[Gormy Cuss]

1. Sounds simple enough.

Eggplant and roasted bell peppers are a natural flavor combo. I'll probably try this with the last-of-the-season eggplant that are too small for moussaka.

[Nac Mac Feegle]

2. if you want to roast your own peppers

Rub thin coat of cooking oil on them and put them over the 'leftover' coals in a BBQ, or over the flame of a gas burner and turn periodically until the skin is lightly charred. Then place in a paper bag or 'cling' covered bowl for ten minutes. This skin should peel off. You can then scrape away the seeds and cut up however you need.