Instructions: Part 1:
Cut eggplant in half crosswise. Slice into 1" slices. Place in colander and sprinkle with salt. Toss. Allow to stand over a bowl, or in the sink for 30 minutes. Pat pieces dry-do not rinse.

Part 2:
Preheat oven to 425 F.

Cut pepper into about 8 pieces, both squash into 1/2" slices and the red onion in 3 pieces. Place all the vegetables, including the eggplant into a large flat pan. Toss with seasonings and oil. Do not cover. Roast for 25 minutes, stirring twice.

Part 3:
Saute the onion and garlic in oil until transparent. Do not brown. Add Zinfandel to stop cooking. Add remaining ingredients and cook quickly to evaporate liquid. Stir continuously to prevent scorching-remove pan from heat immediately if you see any problem.

Combine both mixtures in large stockpot. Simmer briefly if vegetables do not seem fully cooked and soft. (They should be already.)

Puree with hand blender or transfer solids to food processor or blender in batches to puree.

Chicken broth
Heavy cream
Measure pureed mixture. Add 1 can chicken broth to each 1 cup of pureed vegetables. Heat to a good bubble and then simmer for 5 minutes. Add 1 Tablespoon heavy cream to each can chicken broth added. Reheat until hot, but do not boil.

*If fresh tomatoes are just not nice, use canned, diced tomatoes, drained.

You will need 1# after draining-dont squeeze liquid out, just empty can into a sieve and discard the liquid that goes through.

Time Management: Soup may be completed the day before serving, except do not add the cream until you have reheated it.

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