Ingredients:

3 medium tomatoes, halved

1 (1 1/2 lb)  eggplants, halved lengthwise

1 small onion, halved

6 garlic cloves, peeled

2 tablespoons vegetable oil

1 tablespoon fresh thyme or 1 teaspoon dried thyme, chopped

4 cups chicken stock or low sodium chicken broth (or more)

1 cup whipping cream

3/4 cup goat cheese, crumbled

Directions:

Preheat oven to 400°F.

Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes.

Remove from oven.

Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan.

Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes.

Cool slightly.

Working in batches, puree soup in blender until smooth. Return soup to saucepan.

Stir in cream. Bring to simmer, thinning with more stock, if desired.

Season soup with salt and pepper. Ladle into bowls.

Sprinkle with goat cheese; serve.

Recipe from: recipezaar.com

Eggplant Tapanade

Ingredients:

2 medium eggplants, unpeeled, cut into 1-inch-thick slices

4 tablespoons olive oil

1 red onion, peeled and thinly sliced

2 cups of chopped tomotoes

1/2 cup red wine vinegar

2 tablespoons capers

8 pitted green olives

salt and freshly ground pepper

1. Salt the eggplant slices, and let stand for 20 minutes. Rinse with cold water, and pat dry. ( this process makes the eggplant more tender and less bitter.)

2. Warm the oil over medium heat. Cook the eggplant and onion until brown and lightly crisp. Remove from the pan.

3. Add the tomatoes and vinegar to the pan, and cook for a few minutes over medium heat. Add the capers and olives, and season with salt and pepper to taste. Toss with eggplant and onion, and serve immediately.

Serves 4

Recipe from French Women For All Seasons by Mireille Guiliano

photo from yumdex.com