3 lbs. tomatoes, seeds removed, and sliced in half (if small) or in quarters (if large)
7 cloves garlic, peeled
4 Tbs. olive oil (divided use)
1 tsp. salt, plus more to taste (divided use)
½ tsp. freshly ground black pepper, plus more to taste (divided use)
1 ½ lbs. eggplant, cut into ¾-inch pieces
1 (15.5 oz.) can chickpeas (garbanzo beans), rinsed and drained
1 tsp. cumin
½ c. chopped fresh cilantro or basil (optional)
Preheat oven to 425°F. Place racks in top and bottom thirds of oven. In a large mixing bowl, toss the tomatoes and garlic with 2 Tbs. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread in an even layer on a large baking sheet with the tomatoes cut side down.
Add the eggplant and chickpeas to the mixing bowl and toss with the remaining 2 Tbs. olive oil, ½ tsp. salt, ¼ tsp. pepper, and the cumin. Spread in an even layer on a large baking sheet.
Place the baking sheet with the tomatoes on the top rack and the baking sheet with the eggplant on the bottom rack of the oven. Roast until tender and starting to brown, about 45 minutes, turning the vegetables over halfway through. Remove from oven and transfer the tomatoes, garlic, and any juices to a blender or food processor. Blend until smooth.
Pour the tomato purée into a large pot on the stove and turn the heat to medium. Stir in the roasted eggplant and chickpeas. Bring to a simmer, adding 2-4 cups of water to thin to desired consistency. Add additional salt and pepper, to taste. Sprinkle individual bowls with fresh chopped cilantro or basil before serving.
Note: This soup would also be delicious with 1-2 cups of grilled or roasted corn kernels used in place of the roasted chickpeas!
Recipe adapted from: http://www.simplyrecipes.com/recipes/roasted_eggplant_and_tomato_soup/