Amazing Eggplant and Roasted Pepper Soup

This was awesome. It's from the Food for Thought cookbook, so of course it is. And soooo easy!

1. Stick a fork in an eggplant about 6 times so it can release steam. Brush the whole thing with olive oil. Place on a baking tray and sprinkle with salt and pepper.

2. Cut 2 red peppers (I used yellow because they were cheaper) in half. Take the seeds out. Brush with olive oil. Sprinkle with salt and pepper. Also put on the baking tray.

3. Add 11 oz of tomatoes (I figured 2 tomatoes.) Brush each whole tomato with oil. Sprinkle with salt and pepper. Add to the baking tray.

Now, put all that in the oven at 400 F. Leave for about 30-35 minutes, or until the eggplant begins to collapse.

In the meantime, chop up an onion, celery, and garlic finely. Add to a pot with a little bit of olive oil and 1 tsp paprika. Cook until soft. Once soft, add 3 dessert spoons of tomato paste and 2 cups of vegetable stock. (This is actually vegan, too.) Let simmer.

When the veggies are baked, peel the skin off the peppers and tomatoes. Roughly chop and add to the pot.

Scoop the meat out of the eggplant. Add to the pot.

Immersion blender it all, baby! I love my immersion blender.

Bring it back to a boil. Then add salt and pepper, put it in a bowl, sprinkle fresh chopped basil on top, and voila! Extremely healthy, simple, and tasty eggplant soup. I served it with Italian bread. Perfect winter meal.