3 pounds Eggplant, sliced lengthwise in half
5 medium Tomatoes, cut in half
2 tablespoons Olive Oil, plus more for roasting
1 head of Garlic
1 medium Onion, chopped
3 tablespoons Tomato paste
28 ounces of Chicken Stock
Preheat oven to 425 degrees
Liberally brush cut side of eggplants and tomatoes with olive oil;
place on cookie sheet with cut side eggplant down, and cut side
tomatoes up . Cut top off head of Garlic. Drizzle olive oil over
garlic, wrap in foil and roast in oven with vegetables. Roast at 400
- 425 degree oven for 30-35 minutes, checking after 20 minutes.
Add olive oil to large pan and sauté onion until soft. Add tomato
paste and stir for about 2 minutes.
Clean out the eggplant pulp and discard skins, and de-skin
tomatoes. Squeeze out the cooked garlic from the shells and add
garlic, eggplant and tomatoes to onion mixture. Stir in chicken
broth. Bring to a simmer and simmer about 10 minutes. Puree
mixture in food processor. Season with salt and pepper. Enjoy.