Roasted Tomato and Eggplant Soup

Recipe courtesy of beachbrat

3 lbs eggplant, halved length wise

5 medium tomatoes, halved and cored

2 tbls olive oil, plus more for vegetables

1 head of garlic, about 1/4 cut off top to expose cloves

1 medium onion - chopped

3 tbls tomato paste

2 cans (14oz each) low sodium chicken broth

1 tsp kosher salt

1/2 tsp freshly ground pepper

Heat oven to 425 degrees F.  In a rimmed baking sheet, liberally brush eggplant and tomatoes with oil, arrange eggplant cut side down and tomatoes cut side up.  Brush cut side of garlic head with oil and wrap in foil.  Roast veggies and garlic until veggies are tender and browning in spots, about 45 mins.  Let stand until eggplant is cool enough to handle, about 20 mins, peel.

Meanwhile, in a large pot, heat oil over medium to low heat.  Add onion and cook until softened, 10-12 mins.  Stir in tomato paste and cook 2 mins.  Add eggplant and tomatoes.  Squeeze roasted garlic from skins into veggies; stir to combine.  Stir in broth, salt and pepper; bring to a simmer and cook for 5 mins.  You can puree the soup, but I like it chunky.  ENJOY!