Roasted Eggplant and Tomato Soup

Drain tomatoes and reserve juice.

Cut eggplant lengthwise into 1/4-inch thick slices.

Lay slices on paper towels or in a colander and sprinkle with salt.

Set aside for 1 hour.

Preheat broiler or grill.

Wipe excess liquid off eggplant slices.

Brush both sides with olive oil.

Place slices on a broiler rack or cookie sheet and broil eggplant as close to heat as possible until golden brown on both sides, or grill over medium hot coals until brown.

Place tomatoes in blender or food processor.

Add a few eggplant slices, purée, adding eggplant slices and reserved tomato juice, until soup is of desired consistency and taste.

Heat before serving.

Serve garnished with grated Parmesan cheese. Serves 6 to 8.

Before broiling, eggplant may be sprinkled with any of the following: dried basil, pepper, coriander, crushed garlic, parsley, oregano or thyme.