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1 large eggplant, 1-1/2 pounds
3 medium tomatoes
1 small onion
1 head garlic
2 tablespoons olive oil
6 cups vegetable or chicken broth
1 teaspoon leaf thyme
1 cup half and half
Feta cheese
Cut eggplant in half lengthwise; cut tomatoes and onion in half crosswise. Cut 1/4-inch off top of garlic head. Place vegetables on foil-lined baking pan. Brush lightly with olive oil. Bake in a 400ˇ oven for 45 minutes. Don't worry if some browned or burned spots appear. Let vegetables cool.
Scoop eggplant, tomatoes and onion out of their skins before placing them in a soup pot. Squeeze garlic out of cloves before adding to the pot. Add broth and thyme. Bring mixture to a boil and simmer 45 minutes.
PurŽe ingredients in a blender or food processor. At this point, soup can be refrigerated in a covered container until the next day.
When ready to serve, return soup to pot and heat gently to a simmer. Stir in half and half. Serve in wide-rimmed bowls and garnish with crumbled feta cheese.
Serves 8 to 10.
Recipe from Companions at Table: Food to Serve with American-Grown Italian Varietals by Margaret Acton Smith and Barbara J. Braasch. Published by Toyon Hill Press.
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