Roasted Garlic and Eggplant Soup
Preheat oven to 400 degrees. Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with olive oil.
Roast in preheated oven until tender, about 45 minutes.
Scoop out eggplant pulp and throw out skin. Push roasted garlic out of skins. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken stock. Bring to a boil over medium heat, then reduce heat and simmer until onion is tender, about 45 minutes.
Puree with a stick blender or in food processor or blender. Return to low heat and stir in cauliflower. Bring to a simmer, thinning with more stock, if necessary. Season with salt and pepper.