Roasting a Soup?

DEAR SOS: I recently enjoyed a wonderful eggplant soup at Sol et Soleil in Glendale. I would love to have the recipe.

NANCY GRUBB

Glendale

DEAR NANCY: Sol et Soleil came through with this unusual, tasty eggplant soup filled with other vegetables and wonderful herbs. What a lovely soup for cooks who can pluck the vegetables from their own garden.

Sol et Soleil Eggplant Soup

Active Work Time: 30 minutes * Total Preparation Time: 2 hours

2 eggplants, peeled and cut in 1-inch dice

1 large onion, diced

2 large zucchini, cut in 1/2-inch dice

3 large tomatoes, cut in 1/2-inch dice

1 head garlic, separated into cloves

1/2 pound mushrooms, quartered

1/2 cup olive oil

6 to 7 cups chicken broth or water

1/2 cup red wine

Salt

Freshly ground pepper

2 tablespoons chopped basil

2 tablespoons chopped oregano

2 tablespoons chopped parsley, optional

* Toss eggplant, onion, zucchini, tomatoes, garlic and mushrooms with olive oil.

* Layer vegetables evenly on 15x9-inch jellyroll pan. Roast at 350 degrees until browned, stirring occasionally for even browning, about 1 hour. Be careful not to scorch. Remove from oven and cool.

* Puree roasted vegetables in blender and transfer to saucepan. Add broth and wine. Simmer over medium heat until slightly reduced, about 20 minutes. (For thicker soup, use less liquid.) Season to taste with salt and pepper. Add basil and oregano. Remove from heat. Serve in heated cups or bowls and garnish with chopped parsley, if desired.

8 servings. Each serving: 199 calories; 629 mg sodium; 1 mg cholesterol; 15 grams fat; 10 grams carbohydrates; 6 grams protein; 1.18 grams fiber.