roasted tomato and eggplant soup

3 lbs plum tomatoes, cored and halved lenghwise
1/2 pound carrots cut into 3/4 inch pieces
10 garlic cloves
4 tbls olive oil
coarse salt and ground pepper
1 large eggplant (1 1/2 lbs) cut into 3/4 inch chunks
1 can (15.5 oz) chickpeas, drained and rinsed
2 tsp curry powder
1/2 cup chopped fresh cilantro for serving

1. preheat oven to 425 deg. with racks on top and botton. on a rimmed baking sheet toss together tomatoes, carrots, garlic 2 tbls oil 1 tsp salt and 1/4 tsp pepper. spread in a single layer, cut sides down.

2. on another rimmed baking sheet, toss together eggplant, chickpeas curry powder, remaining 2 tbls oil, 1 tsp salt and 1/4 tsp pepper. spread in a single layer. place both sheets in over with tomatoe mixture on top rack. roast until tender, tossing mixtures halfway through, about 45 minutes.

3. using tongs, peel off and discard tomato skins. puree tomato mixture, including juices, in a blender or food processor until smooth. transfer to a large pot. stir in eggplant mixture, thin with 4 to 4 cups water. bring to a simmer over medium heat. season with salt and pepper.
serves 6 (note - in step 3 i used chicken brother instead of water. this soup can be made into a hearty dinner buy adding cooked chicken, fish or shrimp, pork etc.