Monthly Recipe


3 pounds eggplant, halved length-wise
5 medium tomatoes, halved and cored
2 tablespoons olive oil, plus more for vegetables
1 head garlic,about 1/4 inch cut off top to expose cloves
1 medium onion, chopped
3 tablespoons tomato paste
2 cans low sodium chicken broth ( or 3 1/2 cups homemade chicken or vegetable broth)
1/2 teaspoon freshly ground pepper

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

Meanwhile, in a large pot, heat oil over medium low heat.  Add onion and cook until softened 10 to 12 minutes.  Stir in tomato paste and cook 2 minutes.  Add eggplant and tomatoes.  Squeeze roasted garlic from skins into vegetables; stir to combine.  Stir in broth and pepper; bring to a simmer and cook 5 minutes.  Puree using an immersion blender or a food processor.  Season with salt and pepper to personal preference.  This makes about 10 cups. Delicious and so healthy ~ 75 calories per cup.