Directions

1. Cut Eggplant into 1/4 inch slices, longways
2. Dehydrate Eggplant on paper towels w/ salt
3. Break down peppers into strips
4. Place Eggplant, Peppers, Garlic cloves on baking sheet, and coat with oil. Lightly salt and pepper
5. Bake for 40 min at 375 degrees, or until tender
6. Remove skin from Eggplant
7. Bring 4 cups of vegetable stock to boil
8. Add roasted veggies to stock; immediately reduce to a simmer
9. Simmer for 20-30 min
10. Save one strip of each color pepper; puree remaining stock and veggies in blender
11. Add puree back to pot, add spices, cilantro
12. Dice saved pepper strips, add to soup
13. Simmer 5 min; serve