Recipe - Roasted Eggplant Soup With Sweet Peppers

1 lg Eggplant; cut or sliced up into
; 1/4" thick rounds
2 tablespoon Chopped garlic
One half cup Looselypacked basil leaves
One fourth cup Chopped scallions
1/8 teaspoon Red chile flakes
One half cup Olive oil
1 One half cup Thinly cut or sliced up red bell
pepper
1 One half cup Thinly cut or sliced up red onions
One half cup Seeded tomato stock or
chicken stock
Kosher salt; to taste
Freshlyground black pepper;
to taste
=== GARNISH ===
Basil leaves
Shaved Parmesan cheese

Preheat the oven to 375 degrees. Oil a baking sheet and arrange the
eggplant in a single layer. In a food processor, combine the garlic, basil,
scallions, chile flakes, and 6 tablespoons of the olive oil. Process
briefly to make a smooth mixture. Spread evenly over the eggplant slices
and bake for 12 to 15 minutes or until the eggplant is soft and lightly
browned. Remove, roughly chop, and set aside. In a small saute pan, heat
the remaining olive oil and saute the peppers and onions until softened.
Season with salt and pepper. Transfer to a food processor. Add the tomatoes
and reserved eggplant and process thoroughly. Add the stock, in batches if
necessary, and continue to process until thoroughly pureed. The soup can be
prepared up to this point and stored, refrigerated, for up to 2 days. Heat,
season to taste with salt and pepper, and serve garnished with basil leaves
and the shaved cheese. This recipe yields ??