Ingredients

• 1/4  cup olive oil
• 4  large eggplants
• 5  medium tomatoes
• 4  medium leeks, finely chopped
• 2  Tbsp. olive oil
• 2  Tbsp. garlic, minced (12 cloves)
• 2  tsp. paprika
• 1/4  to 1/2 tsp. cayenne pepper
• 3-1/2  cups vegetable broth (two 14-oz. cans)
• 1/2  cup dry white wine or water
• 2  Tbsp. snipped fresh thyme
• 2  Tbsp. snipped fresh oregano
• 1  Tbsp. balsamic vinegar
• 1/4  tsp. ground black pepper
• 1/2  cup whipping cream (optional)
•   Snipped fresh thyme or oregano (optional)

Directions

1. Line two 15x10x1-inch baking pans with foil. Generously grease the foil with the 1/4 cup olive oil and set pans aside. Remove stems from eggplants and discard. Cut the eggplants in half lengthwise. Remove cores form tomatoes and discard. Cut tomatoes in half.

2. Place eggplant and tomato halves, cut side down, on the prepared baking pans. Bake in a 400 degrees F oven for 30 to 35 minutes or till the eggplant is very soft.

3. Remove the pans from oven and cool vegetables slightly. Scoop out eggplant pulp, discarding the peel. Remove and discard skin from the tomatoes. Set aside the eggplant pulp and tomatoes.

4. Meanwhile, in a 4-quart Dutch oven, cook leeks in the 2 tablespoons olive oil over medium heat till tender, but not brown. Stir in garlic, paprika and cayenne pepper. Add the vegetable broth and wine. Stir in the eggplant pulp, roasted tomatoes, thyme and oregano.

5. Bring to boiling and reduce heat. Simmer, uncovered, about 10 minutes. Remove from heat and cool slightly.

6. Using food processor or blender, puree the vegetable mixture in small batches till mixture is smooth. Return the soup to the Dutch oven.

7. Add vinegar and pepper. If you like, stir in cream and season to taste with salt. Warm soup over low heat for 1 to 2 minutes till heated through. If you like, swirl in additional cream and garnish with snipped fresh herbs. Makes about 9 servings.