Roasted Eggplant Soup
A swirl of red sweet pepper puree tops this creamy eggplant soup. Serve it as a side dish with some crispy tortillas.
To prepare peppers, halve the peppers; remove steams, seeds, and membranes. Place peppers, cut sides down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skin is bubbly and browned. Place peppers in a new brown paper bag; seal and let stand for 20 to 30 minutes or until cool enough to handle. Peel skins from peppers.
To save time, use purchased red pepper sauce or substitute a 15-ounce jar of roasted red peppers, drained, for the roasted peppers. Blend or process as directed.