1 Medium Eggplant (about 1 pound)
1 Small Onion, minced fine
1 lg. Clove Garlic, crushed
1/2 T. Fresh Oregano, minced
3-4 lg. Plum Tomatoes, peeled, seeded, and chopped
11/2 C. Chicken Stock
Pinch Cayenne Pepper
2-3 T. Fresh Basil, shredded

Grill the eggplant until charred and tender. Cut in half lengthwise and scoop out the pulp, discard skin. Sauté the onion, garlic and oregano in a little water until softened. Add eggplant, tomatoes, stock, and pepper. Simmer, partly covered, for 35 minutes. Puree soup in blender, spoon into bowls, then top with a little shredded basil.