- 6
Ingredients
- 3 lbs. plum tomatoes (about 12), cored and halved lengthwise
- 1/2 lb. carrots, cut into 3/4-inch pieces
- 10 garlic cloves
- 4 T. olive oil
- coarse salt and ground pepper
- 1 large eggplant (1+1/2 lb.), cut into 3/4-in. chunks
- 1 can (15.5 oz) chickpeas, drained and rinsed
- 1 poblano pepper, halved and deribbed/deseeded
- 2 t. curry powder
- 1/2 c. chopped fresh cilantro, for serving
- Shredded Parmesan, for serving
Preparation
Step 1
1. Preheat oven to 425F, with racks on top and bottom. On a rimmed baking sheet, toss together tomatoes, carrots, garlic, 2 T. oil, 1 t. salt, and 1/4 t. pepper. Spread in a single layer, with tomatoes cut sides down.
2. On another rimmed baking sheet, toss together eggplant, chickpeas, poblano, curry powder, remaining 2 T. oil, 1 t. salt, and 1/4 t. pepper. Spread in a single layer, with poblanos cut sides down. Place both sheets in oven (tomato mixture on top rack). Roast until tender, tossing mixtures halfway through, about 45 minutes.
3. Puree tomato mixture (including juices) in a blender or food processor until smooth. Transfer to a large pot. Dice poblanos. Stir in eggplant mixture; thin with 3 to 4 c. water. Bring to a simmer over medium heat. Season with salt and pepper. Serve, sprinkled with cilantro; garnish with bread, if desired.