Ingredients

serves 8 to 10

　　2 medium eggplants (about 2 pounds)

　　2 red onions, each cut into 8 wedges

　　2 tablespoons olive oil

　　Coarse salt and freshly ground black pepper

　　2 1/2 pounds ripe plum tomatoes

　　6 large garlic cloves

　　3 large red bell peppers (about 2 pounds)

　　1 quart homemade or low-sodium store-bought chicken stock

　　2 cups lightly packed fresh basil leaves (about 1 large bunch), plus more for garnish

　　1 sprig marjoram

　　1 large piece (3 by 4 inches) Parmesan rind (from a 3-ounce piece), plus grated Parmesan for garnish

　　1 15-ounce can chickpeas, drained and rinsed

　　

Step 1

Preheat the oven to 425°F. Prick the eggplants, and place them in a baking pan with the onions; toss with the oil. Season with salt and pepper. Roast in the upper third of the oven, turning once, until the eggplants are soft and the onions browned, about 1 1/4 hours. Let cool.

　　

Step 2

Meanwhile, season the tomatoes with salt and pepper; place in a baking pan with the garlic. Roast on the lower rack of the oven until the tomatoes are soft and juicy, about 30 minutes. Let cool.

　　

Step 3

Roast the peppers over a gas burner or on a baking sheet under the broiler until blackened, turning as each side chars. Transfer to a bowl; cover with plastic wrap. Let steam 20 minutes. Using paper towels, rub off the skins; remove the stems and seeds.

　　

Step 4

Remove the stems and skins from the eggplants. Coarsely chop the flesh; place in a stockpot. Add the roasted vegetables and any accumulated juices from the baking sheets. Add the stock, 1 1/2 cups basil, marjoram, cheese rind, and chickpeas; bring to a boil over medium-high heat. Reduce heat; simmer, partially covered, until the vegetables are very tender, about 1 1/2 hours.

　　

Step 5

Discard the rind; pass the soup through a food mill, discarding the solids. Thin with water if needed. Finely chop the remaining 1/2 cup basil; stir into the soup. Season with salt and pepper. Garnish with cheese and basil.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.