1 medium eggplant (take the skin off, cut into large chunks)
2 medium zucchini (chop into chunks)
3 large vine tomatos (again.. chunks)
Package of Cherry Tomatos
6+ cloves of garlic
1 lime
1/2 teaspoon of Cayenne Pepper
40oz low sodium chicken stock
Olive Oil
Salt
Pepper
Instructions
Take the eggplant, zucchini, garlic, and tomatos and roast them in the oven for about 30 minutes. Stir occassionally. I'd suggest putting a little olive oil on them first.
Allow vegetables to cool, then put in a large pot on the stove and mix in the chicken broth. Boil for about 30 minutes.
Put the vegetables/broth through the blender. Then add the chayenne, pepper, and salt to taste. Before serving, mix in the juice of one lime.
Originally Submitted
8/6/2008
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