Roast Eggplant Soup

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° for 1/2 hour or until golden brown.

Purée the eggplant until no chunks are left.

Chop garlic very fine and saute until brown.

Mix vegetables, stock, garlic and eggplant and enjoy!!