fall for soups.

Fall is the perfect time for soup.

The weather has begun to change, and with the coming of the cold, there is nothing better than sitting down to dinner to a warm bowl of soup.

I have never cooked with eggplant, but this past weekend I decided to experiment. I have eaten eggplant, love it, and love the color, but I have never attempted to cook it. I found a couple of eggplants on sale at Valli Produce, and decided to try something new.

I stumbled upon a recipe for eggplant and chick-pea soup. It sounded risky, but adventurous, which I am all about. The recipe was easy. It consisted of roasting chickpeas and eggplant, and then warming up a delicious garlic broth, and cooking it all together.

The soup was a hit. My guests loved it, and it will absolutely become a repeat in my fall-soup-repertoire. We added a simple flatbread and spaghetti squash, and it became the perfect warm-me-up Friday night dinner.