Roast Eggplant Soup - cooking recipe

Ingredients

2 onions, quartered
4 celery stalks, quartered
1 medium carrot, quartered
1/4 c. whole black peppercorns
1/4 c. whole mustard seed
2 bay leaves
2 cloves garlic
3 medium eggplant (cut 1/2 inch)
4 c. water
1/2 c. olive oil
salt and pepper

Preparation

Using the onions, celery, carrots, peppercorns, mustard seed and bay leaves, boil these off for about 1/2 hour.
Drain, saving the water which is now your stock.
Place the eggplant that have been cut in half on a cookie sheet and lightly sprinkle with salt, pepper and olive oil.
Roast in oven at 375\u00b0 for 1/2 hour or until golden brown.
Puree the eggplant until no chunks are left.
Chop garlic very fine and saute until brown.
Mix vegetables, stock, garlic and eggplant and enjoy!!