4 cups chicken broth
1 eggplant, unpeeled, halved lengthwise
3 tomatoes, halved
1 small onion, halved
whole head of garlic, top sliced off
2 TBS olive oil
1 TBS fresh chopped thyme
4 ounces feta or goat cheese
1/2 cup heavy cream (optional)
salt, pepper to taste

Preheat oven to 400*. Place large baking sheet in oven for about 4 minutes. Remove and add 1 TBS oil, eggplant, garlic head, tomatoes and onion, cut side up. Add remaining oil and place in oven until brown in spots and very tender, about 45 minutes.

Scoop out eggplant pulp, discard skin. Place chicken broth, thyme, eggplant pulp, tomatoes and onion in medium soup pan. Squeeze out about half of garlic cloves into pan, refrigerate the remainder. Bring to a medium simmer for about 40 minutes, until onion is very tender.

Puree in batches, or use immersion stick blender. Return to low heat and slowly stir in cream, if desired. Bring back to a simmer and add cheese, season with salt and pepper to taste. Ladle into bowls and enjoy. I have also made this a main dish soup by adding thinly sliced chorizo and andouille sausage.