So, I don’t stalk the Smitten Kitchen exactly (ahem), but the growing season being the growing season, I also happened to have three small eggplants that needed to be put to a good use tonight (okay, probably two nights ago–it’s been a long week!). So at the end of the workday, into the oven they and the tomatoes and garlics and onions went. Roast, roast, simmer, simmer, blend, season, and BAM!–there was soup.

I swapped Penzeys sweet (2 tsp) and hot (1 tsp) curry powder for the thyme, and tahini and lemon for the cream. It ain’t the prettiest dish I’ve ever made, but it is dee-lish. Promise.