Roasted Tomato and Eggplant Soup

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4 large tomatoes, cut in halves

2 large eggplants, sliced, salted and rinsed

4 large cloves of garlic, peeled

1/4 cup olive oil

2 tsp. chopped thyme

4 cups chicken stock

1/2 cup chopped toasted walnuts

4 Tbs. chopped parsley

Toss the tomatoes, eggplant and garlic with the olive oil. Roast the vegetables in a pre-heated 425 degrees oven for 30 minutes, or until the eggplant is very tender.

Remove the skin from the eggplant, and place the vegetables and the pan juices in a soup pot. Add the chicken stock and chopped thyme. Bring to a boil, then reduce the soup to a simmer. Cook uncovered for about 30 minutes. Puree the soup until smooth. Simmer until the soup is thickened. Serve warm, garnished with the chopped walnuts and parsley.

(Rebecca Ets-Hokin)