Recipe Courtesy of Martha Stewart
Prep Time: 25 minutes
Cook Time: 1 hour
- 3 pounds tomatoes cored and halved
- 1/2 pound carrots cut into 3/4 inch pieces
- 10 cloves garlic
- 4 tbsps olive oil
- salt to taste
- pepper to taste
- 1 large eggplant cut into 3/4 inch pieces
- 1 15.5 ounce can chickpeas drained and rinsed
- 2 tsps curry powder
- 1/2 cup cilantro chopped
- toasted bread optional for garnish
Preheat oven to 425 degrees. with racks on top and bottom. On a rimmed baking sheet, toss together tomatoes, carrots, garlic, 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer, with tomatoes cut sides down.
On another rimmed baking sheet, toss together eggplant, chickpeas, curry powder, remaining 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer. Place both sheets in oven (tomato mixture on top rack). Roast until tender, tossing mixtures halfway through, about 45 minutes.
Using tongs, peel off and discard tomato skins. Puree tomato mixture (including juices) in a blender or food processor until smooth. Transfer to a large pot. Stir in eggplant mixture; thin with 3 to 4 cups water. Bring to a simmer over medium heat. Season with salt and pepper. Serve, sprinkled with cilantro; garnish with bread, if desired.