Roasted Eggplant and Tomato Soup | Food Stuff

Ingredients

• A few leaves fresh basil, torn, plus 3 for garnish
• 4 cups chicken stock
• 1 medium to large firm eggplant, halved, scored with paring knife
• 2 tablespoons EVOO, plus more for liberal drizzling
• 1 32-ounce can fire roasted tomatoes of any variety (whole, diced or crushed)
• 2 tablespoons fresh thyme, chopped
• 1 bulb garlic, ends cut to expose the cloves
• 1 onion, chopped
• 1 teaspoon crushed red pepper flakes
• 1 cup dry white or red wine
• Crumbled or grated ricotta salata, garnish
• Salt and freshly ground black pepper
• 2 tablespoons tomato paste