SMOKY EGGPLANT SOUP

      Title: SMOKY EGGPLANT SOUP
  Categories: Dupree, Soup
       Yield: 1 Servings
  
  
         2    eggplants
         3 TB olive oil
         2 md onions -- sliced
         4    garlic cloves -- chopped
         2    tomatoes -- chopped
         8 c  chicken broth
         2 TB chopped fresh basil
         1 TB chopped fresh oregano
   :          Salt and pepper -- to taste
         1 ds Tabasco sauce
       1/2 c  grated Parmesan cheese --
   :          fresh
   
   Cut the eggplants in half and score the flesh. Brush the cut sides
   with 1 tablespoon of the olive oil, place on a hot grill or under the
   broiler, and cook until browned and soft, about 10 minutes. Scoop out
   the flesh and coarsely chop it. Set aside. Heat the remaining olive
   oil in a large, heavy pot. Add the onions and garlic, and saute over
   medium heat until golden, 7 or 8 minutes. Add the tomatoes and cook
   just until they begin to wilt and release their juices, about 5
   minutes. Add the eggplant flesh and the chicken stock and bring to
   the boil. Reduce the heat to a simmer and cook 10 minutes. Add the
   basil and oregano and cook 2 minutes more. Strain the solids from the
   liquid, reserving the hot liquid in the pot. Puree the solids in a
   food processor or blender until smooth and creamy. Return the puree
   to the pot and reheat to just below simmer. Season to taste with
   salt, pepper, and Tabasco and garnish with Parmesan cheese. Yield:
   4-6 servings
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