Roasted Eggplant Soup

from A Taste of San Francisco, John Ash & Company

I've tried three different recipes for this soup, but this one, with its unusual preparation, is by far the best.

3 medium eggplants, about 1 pound each
1/3 cup olive oil, plus extra for the baking sheet
2 medium onions, peeled and thinly sliced
1/2 cup shallots, minced
2 cups red bell peppers, thinly sliced
3 tablespoons garlic, minced
2 quarts chicken stock (best to have home-made for this recipe)
3 cups peeled, seeded, and diced tomatoes (fresh are best)
1/2 teaspoon fresh thyme, chopped
2 tablespoons fresh basil, chopped
1/2 teaspoon fennel seeds
1/2 teaspoon dried red pepper flakes
creme fraiche for garnish

Preheat oven to 450. Slice peeled eggplant into rounds and lay on oiled baking sheet. Heat 1/3 cup oil in large saute pan and saute onions, shallots, bell pepper, and garlic until soft but not brown (about 6 minutes). Spread mixture on top of eggplant rounds and roast for 15 to 20 mintues, or until eggplant is oft. Watch carefully so that topping does not burn--it should be toasty brown.

Puree eggplant mixture in a blender with stock, tomato, and seasonings (be careful not to over-aerate mixture). Gently reheat and coreect seasoning. Ladle into soup bowls and garnish with a dallop of creme fraiche.

Serves 6-8.