Roasted eggplant & red onion soup

Eggplant	2 pounds
Onions, red, medium	2
Garlic	4 cloves
Olive oil
Salt
Pepper, freshly ground
Chicken stock	1 quart

1. Preheat the oven to 350°F. 
2. Rub eggplant, onions, and garlic lightly with oil. 
3. Roast until the eggplant is soft and begins to collapse, about 1 hour. 
4. Cool, peel the eggplant, onions and garlic, and then roughly chop. 
5. In a large saucepan over low heat, stew the chopped vegetables in 4 tablespoons of oil until very soft, about 15 minutes. 
6. Season with salt and pepper, cover with stock, and cook for about 10 minutes. 
7. Purée the soup with a blender, and adjust the seasonings before serving.

Recipe from California Wine Country Cooking Secrets by Kathleen DeVanna Fish.