Roasted Eggplant Soup With Sweet Peppers

I have never been able to see that creation necessarily implies fatherhood. I believe God has made many things that are not His children. Did He not make the heavens and the earth, the sea and the fullness thereof and are they His children? You say these are not rational and intelligent beings; but He made the angels, who stand in an eminently high and holy position, are they His children? "Unto which of the angels said He at any time, you are My son?" I do not find, as a rule, that angels are called the children of God; and I must demur to the idea that mere creation brings God necessarily into the relationship of a Father.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Meats, Dairy		Ckright3	1	Servings

INGREDIENTS

1		Eggplant, sliced into
		1/4" thick rounds
2	T	Chopped garlic
1/2	c	Loosely-packed basil leaves
1/4	c	Chopped scallions
1/8	t	Red chile flakes
1/2	c	Olive oil
1 1/2	c	Thinly-sliced red bell
		pepper
1 1/2	c	Thinly-sliced red onions
1/2	c	Seeded tomato stock or
		chicken stock
		Kosher salt, to taste
		Freshly-ground black pepper
		to taste
		=== GARNISH ===
		Basil leaves
		Shaved Parmesan cheese

INSTRUCTIONS

Preheat the oven to 375 degrees. Oil a baking sheet and arrange the
eggplant in a single layer. In a food processor, combine the garlic,
basil, scallions, chile flakes, and 6 tablespoons of the olive oil.
Process briefly to make a smooth mixture. Spread evenly over the
eggplant slices and bake for 12 to 15 minutes or until the eggplant  is
soft and lightly browned. Remove, roughly chop, and set aside. In  a
small saute pan, heat the remaining olive oil and saute the peppers
and onions until softened. Season with salt and pepper. Transfer to a
food processor. Add the tomatoes and reserved eggplant and process
thoroughly. Add the stock, in batches if necessary, and continue to
process until thoroughly pureed. The soup can be prepared up to this
point and stored, refrigerated, for up to 2 days. Heat, season to
taste with salt and pepper, and serve garnished with basil leaves and
the shaved cheese. This recipe yields ?? servings.  Recipe Source:
COOKING RIGHT with John Ash From the TV FOOD NETWORK -  (Show # CR-9664
broadcast 08-22-1996) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  [email protected]  09-22-1996  Recipe by: John Ash
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2190 Calories From Fat: 1462 Total Fat: 165.5g Cholesterol: 149.7mg Sodium: 6208.8mg Potassium: 3482.3mg Carbohydrates: 90.5g Fiber: 35.9g Sugar: 18.6g Protein: 106g