Roasted Eggplant and Tomato Soup

2 med. eggplants
1 cup sliced onions
1 green pepper, chopped
1 red pepper, chopped
3 cloves garlic, minced
2 tbsp. olive oil
1 can (16 oz.) whole tomatoes, undrained
1 sm. canned jalapeno pepper, seeds discarded
1 can (32 oz.) chicken broth
Ground black pepper
Scallion Cream sauce (recipe follows)

Pierce eggplant in several places with fork. Grill or bake in pan at 400F, until eggplant is soft, about 30 minutes. Saute onions, green and red peppers and garlic until tender in medium saucepan. Cut eggplant in half and scoop out pulp. Add eggplant, tomatoes in liquid and jalapeno pepper to saucepan. Cook over medium-high heat for 10 minutes. Stir in chicken broth; heat to boiling. Reduce heat and simmer uncovered for 10 minutes. Process mixture in blender or food processor until smooth. Season to taste with pepper. Serve soup in bowls, each with a dollop of scallion cream.

Serves 6.

Scallion Cream
1/2 cup sliced scallions
1 1/2 tbsp. sherry vinegar
1 cup sour cream

Process scallions and vinegar in blender or food processor until smooth. Strain mixture, discarding scallions. Stir vinegar into sour cream. Refrigerate one hour for flavors to blend.

Makes one cup.

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Cajun Country -- New Iberia, Louisiana