Grilled Eggplant Soup

This recipe serves:  8

1 Vidalia onion or Spanish onion, peeled and sliced
2 firm, small eggplants, peeled and sliced
1/4 cup olive oil
2 tablespoons peeled and chopped garlic
2 bay leaves
1/4 cup chopped ancho chili peppers, seeds removed
2 14-ounce cans diced tomatoes in juice
3 cups vegetable broth or water
1 teaspoon whole cumin, toasted on a hot skillet

2 tablespoons chopped, fresh thyme
1 tablespoon red wine vinegar
salt to taste
freshly ground black pepper
1. Light a charcoal grill. Brush the onion and eggplant slices with the olive oil. Grill the sliced vegetables on each side until soft and golden. Cool slightly. Roughly chop the onion and the eggplant.

2. In a non-reactive soup pot, combine the onion, eggplant, garlic, bay leaves, ancho chili peppers, tomatoes, vegetable broth and cumin. Simmer for 20 minutes over medium heat to combine the flavors.

3. Remove the bay leaves, stir in the thyme and vinegar and puree the soup. Season with salt and pepper to taste. Divide among 8 soup bowls and serve.

Serving Size: 1 bowl

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