3 eggplants

2 red bell peppers

3 medium tomatoes.

2 red onions, finely diced

olive oil

3/4 cup basil leaves, torn

4 oregano sprigs, leaves picked

10 garlic cloves, peeled

1 quart vegetable stock

4 cups freshly cooked or canned lima beans

Prick eggplants with a knife, broil 30 minutes.

Put bell peppers in another pan, turn eggplants over, broil 15 min more.

Put tomatoes in a third pan, broil all for 15 min, remove. Cover peppers with foil, let them all cool.

Saute onions about 20 minutes until soft and golden.

Get the flesh out of the eggplants, chop. Peel the peppers, I guess.

Add everything except the beans and half the basil, simmer 15 minutes, then puree with an immersion or regular blender. Add beans and the other half of the basil.

Serve with lemon slices or Greek yogurt.

 

Source: Plenty by Yotam Ottolenghi