Broil on high: 3 eggplants (pierced a few times to release steam) for 30 mins. Turn over eggplant, then then add a second tray on the same level as the eggplant and add 2 seeded, halved bell peppers (here, red and orange) for 15 mins. Turn over the bell peppers, then add a tray of 3 tomatoes on the level below the eggplant and bell peppers. Continue to broil for 15 more mins. Remove eggplant, bell peppers, and tomatoes from oven. Cover bell peppers with foil and leave to cool. Separately, saute 2 finely diced red onions in a large Dutch oven with some olive oil; saute until wilted (about 20 mins). Remove charred skin from eggplant, bell pepper, and tomato, then rough-chop and add to the Dutch oven along with 1 quart vegetable broth (here, 2 cups each vegetable and chicken broth), 5 sprigs marjoram (leaves only), ½ cup basil (chopped), 10 garlic cloves (peeled), and some salt and black pepper. Bring to a boil, then reduce to a simmer for 20 mins. Using an immersion blender, puree the soup, then add 4 cups lima beans (here,
frozen baby lima beans). Let cook until lima beans are tender (about 15 mins), then season (here, I added a ¼ tsp each marash pepper, cumin, and cumin seed as well as 1/8 tsp Jamaican curry and standard curry powder). Serve with lemon wedges. This recipe is from Plenty: Vibrant Vegetable Recipes from London’s Ottenenghi; I received this cookbook from my friend Elizabeth, and it is wonderful! (Sept. 2014)
Cooking Adventures 