I wanted to do something different as a vegetable side dish. It was Thanksgiving, so I got a bunch of root vegetables and roasted them. They were a hit and are now a staple at our holiday table. I cook them during the year sometimes, as well.
Roasted eggplant, tomato, onion and garlic are seasoned with thyme, pureed, then heated with cream and eventually topped with goat cheese in this rich soup.