Roasted Tomato Eggplant Soup Recipe | Rutgers Cooperative Extension

Ingredients

• 1 large eggplant
• 1 sprig rosemary, or ¼ teaspoon dried rosemary
• ¼ teaspoon red pepper flakes
• 1 clove garlic, crushed
• 10 or more plum tomatoes
• Sprinkle of salt & pepper
• 1 teaspoon Italian seasoning
• 1 medium onion, chopped
• 4 tablespoons butter or margarine