INGREDIENTS

INSTRUCTIONS

1997    
Perheat oven to 400 f. Arrange the eggplant and onions in a  large
shallow baking pan, brush the cut sides with 1 1/2 teaspoons of  the
oil, and bake for 20 minutes. Add the red pepper, tomatoes and  garlic
to the pan; brush the cut sides with the remaining 1 1/2  teaspoons of
oil. Sprinkle the thyme, basil, salt and black pepper  over the
vegetables and bake 20 minutes more or until tender.  :      Set aside
the red pepper and 1 eggplant half. Chop the  remaining half eggplant,
onions, tomatoes, and garlic and transfer  them to a large saucepan.
Add the stock, bring it to a boil, then  lower the heat and simmer the
mixture, stirring occasionally, for 20  minutes. Meanwhile, peel the
red pepper and dice the pulp. Dice the  reserved eggplant.  :      In a
food processor or blender, working in batches if  necessary, whirl the
cooked mixture until pureed. Return the puree to  the saucepan and stir
in the diced eggplant and red pepper. Simmer  the soup for 5 minutes or
until heated through. Makes 6 1 1/2 cup  servings. Per serving: cal
107, fat 3g, sodium 232mg, chol 0mg, cal  from fat 25.4% from: Reader's
Digest Live Longer Cookbook :  D/L from Prodigy 12-14-94. Recipe
collection of Sue Smith. 1.80=E1  Posted to MM-Recipes Digest V4 #256
by roy@indy.net (Roy) on Sep 25,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 324
Calories From Fat: 117
Total Fat: 13.1g
Cholesterol: 17.6mg
Sodium: 2419mg
Potassium: 320.9mg
Carbohydrates: 40.9g
Fiber: 1.4g
Sugar: 9.2g
Protein: 11.4g