Roasted Garlic and Red Pepper Soup

Ingredients:

• 1 onion diced
• 2 large roasted red peppers (store bought from the jar)
• 1/2 of a large eggplant diced
• 3-5 vine ripe or roma tomatoes sliced in half
• 1 garlic bulb roasted
• 2 cups of basil leaves
• 3 tbsp of olive oil
• 3 cups of stock
• Salt and pepper to taste

Directions:

Place the eggplant and tomatoes on a large cookie sheet. Drizzle with olive oil, salt, and pepper. To roast the garlic, cut off a 1/2 inch of the bottom of the garlic bulb. Place in tinfoil and drizzle with olive oil. Place the garlic on the same cookie sheet as the eggplant and tomatoes.  Roast everything in a 400 degree oven for 40-45 minutes. Meantime, heat the olive oil over medium heat. Add the onion and cook 3-5 minutes until the onions are translucent. Set aside. When the eggplant, tomatoes and garlic are done let everything cool before taking the skin off the tomatoes and peeling the garlic. Add all of the ingredients, except the stock, to the food processor. Pour the mixture into a soup pan and add the stock. Bring to a simmer and reduce heat. Serve with freshly grated parmigiana and basil.