Dinner Tonight: Roasted Tomato and Eggplant Soup Recipe

Ingredients

• 3 pounds plum tomatoes, sliced in half, stems and cores removed
• 1/2 pound carrots, chopped into 3/4-inch pieces
• 10 garlic cloves
• 4 tablespoons olive oil
• Salt and pepper
• 1 large eggplant, stem removed and cut into 3/4-inch chunks
• 1 can chickpeas, drained and rinsed
• 2 teaspoons curry powder
• 1/2 cup cilantro, chopped

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