Roasted eggplant and pepper soup, with a pepperonata bruschetta

 First you will need to peel and dice up your eggplant, and roast your bell peppers. I prefer to roast peppers over an open flame, until blackened on all sides (don’t let them turn white and blister) then put in an airtight container in the fridge until cool, so i can then, skin and seed them.  As for the eggplant, peel and dice them, toss lightly in some cooking oil, and into the oven until lightly browned. While you wait, dice up some mirepoix (carrots, celery, and onion) and leeks, and throw in a saucepan or stock put with a little butter and some garlic or shallot until sweated down, and the onions are lightly translucent.  At this point, add your peppers and eggplant, stirring often, to keep from burning to the bottom of the pan.  After sautéing for a few minutes, add just enough tomato paste to coat the vegetables and sauté, stirring constantly (tomato paste burns quickly), to caramelize the tomato.  Deglaze with a good amount of red wine, and add enough chicken stock (if you have no access to this, or aren’t sure how to make it, you can just use water, ill throw up a stock recipe soon) to generously cover the vegetables.  Bring to a light boil and then turn down the heat and hold at a simmer until all of the vegetables are tender.  Puree in small batches in either a blender or food processor, then return back to the pan and season to taste.  At this point, i add butter, a little cream, a good amount of salt, and some lemon juice.

Now, the pepperonata  is really quick and easy.  Heat some olive oil and garlic in a sauté pan, then add sliced spanish onion, stirring occasionally.  Once the onion has softened, add sliced roasted pepper, and continue to sauté stirring frequently.  when the onions start to caramelize, add a few seeded and sliced tomatoes.  At this point, season to taste with salt and pepper, and I add a splash of worcestershire  sauce.  Serve on toasted bread slices, or toast points.

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