roasted eggplant and tomato soup  serves 6 3 lbs plum tomatoes (about 12), cored and halved lengthwise 1/2 lb carrots, cut into 3/4-inch pieces 10 garlic cloves 4 Tbsp olive oil coarse salt and ground pepper 1 1/2 lbs of eggplant, cut into 3/4-inch chunks 1 can (15.5 oz) chickpeas (garbanzo beans), drained and rinsed 2 teaspoons curry powder 1/2 cup chopped fresh cilantro, for serving 1. Preheat oven to 425°F, with racks on top and bottom. On a rimmed baking sheet, toss together tomatoes, carrots, garlic, 2 Tbsp oil, 1 tsp salt, and 1/4 tsp pepper. Spread in a single layer, with the tomatoes cut sides down. 2. On another rimmed baking sheet, toss together eggplant, chickpeas, curry powder, remaining 2 Tbsp oil, 1 tsp salt, 1/4 tsp pepper. Spread in a single layer. Place both sheets in oven (tomato mixture on the top rack). Roast until tender, tossing mixtures halfway through, about 45 minutes. 3. Using tongs, peel off and discard the tomato skins. Purée tomato mixture (including juices) in a blender or food processor until smooth. Transfer to a large pot. Stir in eggplant mixture; thin with 3 to 4 cups water. Bring to a simmer over medium heat. Season with salt and pepper. Serve, sprinkled with cilantro; garnish with toasted bread if desired.   back