'Mostly Vegetables,' Susan Costner

1 small eggplant

Olive oil

1 head of garlic

Salt and freshly ground black pepper, to taste

2 quarts veal, chicken, or vegetable stock, preferably homemade

1 1/2 cups peeled and julienned sweet potatoes

2 cups tiny potatoes, unpeeled

1 cup peeled and thinly sliced parsnip

1 cup well-rinsed and thinly sliced leek, white and light green parts only

1 cup peeled rutabaga in 1-inch chunks

1 cup thinly sliced carrot

1 1/2 cups green beans in 1/2-inch diagonal pieces

1 cup sliced zucchini, cut into 1/2-inch rounds

2 cups coarsely chopped Swiss chard, tough veins removed

Grated zest of 1 lemon

1/4 cup minced parsley

Preheat the oven to 375 F.

Poke several holes in the eggplant. Pour a little oil onto a baking sheet. Roll the eggplant in the oil and bake until soft, about 1 hour. Set aside until cool to the touch.

Cut the top off the garlic head and discard. Pour a little oil over the head and lightly salt and pepper it. Wrap in foil and bake until soft, about 1 hour. Set aside until cool to the touch.

Peel and discard the skin of the eggplant. Puree the eggplant in a blender or food processor until smooth. Set aside.

Squeeze the cloves from the head of the garlic into a blender or food processor and puree until smooth. Set aside.

Bring the stock to a simmer in a large kettle. Add the sweet potatoes, potatoes, parsnip, leek, rutabaga and carrot, and cook for 10 minutes or until barely tender. Add the green beans and cook for 5 to 7 minutes. Add the zucchini and chard and cook for 3 minutes more. Just before serving, fold in the eggplant puree and all of the garlic puree. Serve in large, heated bowls. Combine the lemon zest and parsley, and garnish each serving with about 1 teaspoon of the mixture.

Note: There is no oil in this soup. However, I like to pour a teaspoon or so of a lemon oil from Italy over the finished soup just as I serve it.

Serves 6