Fried Eggplant Tomato Soup with Orzo

It's been quite a long time since I posted, but this dish was so much fun that I figured I had better blog it so I can reference it next time I want to make it.

As usual, I can't take credit for the core of the recipe, but my version is way easier to follow. The order of the instructions from the original recipe didn't mesh well with my kitchen habits, so I re-worked it a bit into something that I think makes more "kitchen sense."

First things first: The Ingredients

• 5 cups of vegetable broth
  
• 2 large eggplant, peeled (optional) and diced
  
• 1/4 to 1/2 cup of uncooked tiny pasta -- I used Orzo
  
• 1 large onion, chopped
  
• 2 to 4 ribs of celery, chopped
  
• 1 large potato, chopped
  
• 3 to 5 cloves of garlic, chopped
  
• 20 basil leaves, chiffonade
  
• 70 oz of canned diced tomatoes (two 28oz cans + one 14oz can); alternatively, you can use fresh tomatoes (about 8 large tomatoes, diced -- I did this, but it was a pain
  
• several tablespoons of olive oil
  
• some dried oregano (how much? who cares)
  
• kosher salt and pepper to taste

Pay attention:
Don't be overly concerned with chopping the vegetables. Diced onion, minced garlic, choffonade basil leaves, whatever! This is all going to be pureed eventually anyway, so don't waste time chopping anything too finely.

Directions

1. Peel (optional) and dice the eggplant, rise, and drain in a colander. Salt liberally, toss, salt again and then set aside and let drain for roughly 30 minutes.
   
2. Heat salted water to boiling, add orzo and drain when al dente.
   
3. While water is boiling, chop the onions, garlic, and celery. Then, in a stock pot, fry the vegetables in a few tablespoons of olive oil (till onions begin to brown).
4. Take the browned vegetables, along with the tomatoes and blast them in your food processors until smooth (leave them in the food processor -- we'll be coming back to this step).
   
5. Meanwhile, add the potato (coarsely chopped), basil, and vegetable broth to the stock pot; bring to a boil.
   
6. While soup is heating, heat some olive oil in a wok and stir fry the eggplant. Tip: be sure the olive oil is very hot so that the eggplant browns nicely. And don't use too much oil -- otherwise it will be soggy and greasy; also, toss frequently.
   
7. Once the eggplant is browned, add the orzo and oregano and toss for a few minutes more. Then, transfer to a plate and set aside.
   
8. Now that the soup has had a chance to heat, the potatoes should be soft enough to puree. Using a slotted spoon, add the potatoes to the food processor and blend until they are thoroughly incorporated with the tomato/celery/onion mixture that your pureed before. Once smooth, stir the mixture back into the stock pot.
9. Wait a few minutes and then add in the eggplant and orzo.
   
10. Season the soup with salt and pepper to taste.
    
11. Say a prayer. Eat and enjoy!

This soup can be served hot or cold, but I think it's best hot with a French baguette.

Comments welcome.