Smoky Eggplant Soup

• 2 eggplants
• 3 tbsp (45 ml) olive oil
• 2 med onions, sliced
• 4 garlic cloves, chopped
• 2 tomatoes, chopped
• 8 cups (1900 ml) chicken broth
• 2 tbsp (30 ml) fresh basil, chopped
• 1 tbsp (15 ml) fresh oregano, chopped
• salt and pepper to taste
• 1 dash Tabasco sauce
• 1/2 cup (125 ml) Parmesan cheese, fresh, grated

1. Cut the eggplants in half and score the flesh.
2. Brush the cut sides with 1 tbsp (15 ml) of the olive oil.
3. Place on a hot grill or under the broiler and cook until browned and soft, about 10 minutes.
4. Scoop out the flesh and coarsely chop it.
5. Set aside.
6. Heat the remaining olive oil in a large, heavy pot.
7. Add the onions and garlic, and saute over medium heat until golden, 7 or 8 minutes.
8. Add the tomatoes and cook just until they begin to wilt and release their juices, about 5 minutes.
9. Add the eggplant flesh and the chicken stock and bring to a boil.
10. Reduce the heat to a simmer and cook 10 minutes.
11. Add the basil and oregano, and cook 2 minutes more.
12. Strain the solids from the liquid, reserving the hot liquid in the pot.
13. Puree the solids in a food processor or blender until smooth and creamy.
14. Return the puree to the pot and reheat to just below simmer.
15. Season to taste with salt, pepper, and Tabasco.
16. Garnish with Parmesan cheese.

eggplants, olive oil, onions, garlic, tomatoes, chicken broth, fresh basil, fresh oregano, salt, tabasco sauce, parmesan cheese

Taken from online-cookbook.com/goto/cook/rpage/000385 (may not work)