Eggplant Tomato Soup

Ingredients:

• Eggplant, peeled and cubed (1)
• Carrots, sliced (.5 lbs)
• Onion, diced (lg.)
• Roma Tomatoes, halved (8, ~2lbs.)
• Garlic, minced (5 tsp.)
• Butter (2 tbsp.)
• Olive Oil (4 tbsp.)
• Red Cooking Wine (.5 cups)
• Vegetable Stock (3 cups)
• Basil, dried (2 tsp.)
• Oregano, dried (1 tsp.)
• Red Pepper, ground (.5 – 1 tsp.)
• Salt (1 tsp.)G

Directions:

1. Lay Tomatoes cut side down on foil covered cookie sheet. Broil in oven until blackened.
2. Meanwhile Saute Onion and Garlic in Butter and Olive Oil I a large stock pot.
3. Add Eggplant and cook until caramelized.
4. Add Carrot and cook until partially softened.
5. Add Tomatoes, stock and Spices and bring to a boil.
6. Simmer until Carrots are soft.
7. Puree in Blender