Roast Eggplant Soup

• 2 onions, quartered
• 4 celery stalks, quartered
• 1 medium carrot, quartered
• 1/4 c. whole black peppercorns
• 1/4 c. whole mustard seed
• 2 bay leaves
• 2 cloves garlic
• 3 medium eggplant (cut 1/2 inch)
• 4 c. water
• 1/2 c. olive oil
• salt and pepper

1. Using the onions, celery, carrots, peppercorns, mustard seed and bay leaves, boil these off for about 1/2 hour.
2. Drain, saving the water which is now your stock.
3. Place the eggplant that have been cut in half on a cookie sheet and lightly sprinkle with salt, pepper and olive oil.
4. Roast in oven at 375u0b0 for 1/2 hour or until golden brown.
5. Puree the eggplant until no chunks are left.
6. Chop garlic very fine and saute until brown.
7. Mix vegetables, stock, garlic and eggplant and enjoy!!

onions, celery stalks, carrot, whole black peppercorns, whole mustard seed, bay leaves, garlic, eggplant, water, olive oil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1053721 (may not work)