| 1 | Recipe by: look & cook splendid soups/anne willan trim the eggplant and cut lengthwise in half. |
| 2 | Score the flesh in a lattice, cutting almost to the skin. |
| 3 | Set the eggplant, cut side up, and sprinkle generously with salt. |
| 4 | Let stand 30 minutes. |
| 5 | preheat the oven to 350#161°F. |
| 6 | Generously brush a roasting pan with olive oil. |
| 7 | Arrange the eggplant halves on the pan. |
| 8 | cut the zucchini lengthwise in half and set them, cut side down, in the roasting pan. |
| 9 | Core, halve and seed the red pepper. |
| 10 | Place the halves, cut side down, in the roasting pan. |
| 11 | brush the surfaces of the vegetables with the olive oil and sprinkle with the salt and pepper. |
| 12 | Bake the vegetables in the preheated oven 25 minutes. |
| 13 | add the plum tomatoes to the pan with the shallots and garlic. |
| 14 | Roast the vegetables until they are all soft, about 25 minutes longer, then remove from the oven. |
| 15 | Cool. |
| 16 | meanwhile, strip the leaves from the oregano and basil, reserving six basil leaves for garnish. |
| 17 | Coarsely chop the leaves. |
| 18 | when the roast vegetables are cool enough to handle, squeeze the pulp from the shallots and garlic into a food processor. |
| 19 | Cut the zucchini into chunks, add to the food processor and puree until smooth. |
| 20 | Transfer to a large saucepan. |
| 21 | scoop the flesh from the eggplant halves and put it into the food processor. |
| 22 | With a small knife, peel the skin from the bell pepper halves. |
| 23 | Cut the flesh into chunks and add to the processor. |
| 24 | slip the skins off the tomatoes. |
| 25 | Cut each tomato in half and squeeze out the seeds. |
| 26 | Add the tomato halves to the food processor and puree until smooth. |
| 27 | Transfer to the saucepan. |
| 28 | stir in chicken stock, lemon juice, oregano, salt, pepper and half of the basil and bring to a boil. |
| 29 | Simmer 10 minutes. |
| 30 | serve hot, topped with the remaining chopped basil and reserved whole leaves. |
