Preparation

• 1
  Preheat the oven to 200°C
• 2
  Place tomatoes, eggplant onion and garlic on a large baking sheet and drizzle with the olive oil
• 3
  Roast the vegetables for about 45 minutes, until they begin to carmelize
• 4
  Remove from oven and scoop eggplant from skin into heavy large saucepan
• 5
  Slide peel off of tomato slices and add to the saucepan, add onion, garlic and thyme to same saucepan
• 6
  Add the vegetable stock and bring to boil
• 7
  Reduce to a simmer and cook for about 45 minutes
• 8
  Cool slightly and pureé the soup in a blender until smooth
• 9
  Return the soup to the saucepan, bring to a simmer, thinning with more stock, if too thick
• 10
  Season soup with salt and pepper to taste
• 11
  Serve sprinkled with the cheese