As soon as that well-deserved mythical short-lived apparition called Spring in New York City appears, I notice my fellow city-dwellers in what can only be called trendy clothes. Gone are the layers of coats, grandma hats, tights-under-leggings-under-jeans, and here is…fashion. As someone not particularly privy to this world of fashion, due to a combination of genes, money, and just not caring very much, I still feel the pull to present myself as, well, presentable. And instead of rushing to a thrift shop or *gasp* an actual store with regulated price tags and employees who are really freaking good at folding, I head to the strange and wonderful world of the back of my closet.

And so this is how, year after year, I find myself wearing this same dumb light purple, zip-up, three-quarters sleeved, stretchy-fabric abomination. Originally purchased circa 2005 at Marshalls/TJMaxx, the shirt has since made an appearance in my senior yearbook photo and whenever I try something high-waisted.

Today is one of those days. Today I feel 10 years younger, stressing out about my geometry test and writing notes to the cute boys who would play poker during class as our batty teacher Mrs. Corbasero looked the other way and I memorized lines for my Starring Role of the Moment, and I angstily daydreamed about moving to New York City and Living the Life, which probably involved frosting for breakfast and a movie star boyfriend. Well, 10 year ago me, frosting for breakfast leads to expensive dental appointments and actors (tend to) suck as boyfriends. Try soup instead. (And programmer-climber-photographers.)

leftover vegetable-skin detritus has taken over the table.

This soup is goooood. For dinner or breakfast or whenever. It tastes freaking delicious and doesn’t give a shit about your 15-year-old (or 25-year-old) insecurities. Also I didn’t follow a recipe, so who needs math now, Mrs. Corbasero?

Roasted Eggplant and Pepper Soup with Orzo 

a Swanky original

3 bell peppers (I did 2 red and 1 green)
1 large eggplant
olive oil
1 28-oz can whole peeled tomatoes
3 sprigs rosemary
1 head garlic (or ¾ of a head, if that’s what you’ve got…)
1 large onion, chopped
1 carrot, peeled and chopped into bite-sized pieces
2 T sherry
½ c dried orzo
1.5-2 c veggie broth
¼ c parsley, roughly chopped, plus extra for garnish
1 big T tahini

Preheat oven to 450 degrees.

Okay, you’ve gotta roast 4(!) separate vegetables. But don’t worry; it’s easy! Stick all trays in the oven at the same time.

1. Arrange whole peppers on roasting tray. Stick in oven. Turn peppers every 12 minutes or so with tongs. Don’t worry when skin darkens. Peppers are done when they’re completely charred, anywhere from 35-50 minutes. Out of the oven, wrap peppers individually in foil and let sit for about 10-15 minutes, or until cool enough to handle. Peel, discard skins, and roughly chop. Two peppers will be pureed for soup; 1 should be reserved to give texture (if that’s your kinda thang…)
2. Cut stem and bottom off eggplant. Cut in half lengthwise. Score inch-thick diagonal lines across eggplant halves, careful not to pierce skin. Working quickly, rub olive oil on scored flesh; about 1-2 t per side. Place on roasting sheet, cut side down, and stick in oven. Eggplant is done when skin is puckered and flesh is soupy and browned. Depending on the size of your eggplant, this could take anywhere from 20-40 minutes. Check frequently! After eggplant cools for 5 minutes or so, scoop flesh into a bowl; discard skins.
3. Cut garlic head in half lengthwise. Rub with olive oil and s&p; wrap in foil. Toss in oven (on eggplant or pepper tray) for 45-60 minutes. When cool enough to touch, smoosh out individual roasted segments and add to eggplant. Discard skins.
4. Drain canned tomatoes, reserving liquid. Cut tomatoes in half; place on a third roasting tray with rosemary, a drizzle of olive oil, and s&p. Cook for about 20-30 minutes, stirring occasionally, until tomatoes are a bit browned and shrunken. Discard rosemary.

Meanwhile, heat a large pot with 1 T olive oil to medium-low heat. Add onions and a big t salt and sauté for about 10 minutes. Add carrots; cook for another 10 minutes. Add sherry, scraping up any browned bits that have stuck to the pot. Keep on a low flame until ready to use.

In small saucepan, cook orzo according to package directions. Drain and set aside.

Once all parts are ready, it’s blender time! Combine: eggplant, roasted peppers (reserving one to give the soup some texture), half of roasted tomatoes, most of onion-carrot mixture, 1.5 c broth, and parsley. Puree until smooth, adding extra broth and s&p as needed.

Pour pureed soup over remaining onion-carrot mixture in big pot; add sliced roasted peppers, chopped roasted tomatoes, tahini, ¼ c tomato liquids, s&p. Simmer together until warmed through.

Serve topped with orzo and chopped parsley.