Broiled Eggplant Vegetable Soup

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   ["1. Pre-heat broiler and place the onion, tomatoes, eggplants, and bell peppers 4-5"" from boiler for 10 minutes or until charred and softened.", "Leave to cool slightly. Coarsely chop.", "2. Heat 1 tbsp. olive oil in a large stockpot. Add garlic and celery and brown slightly.", "3. Brown chicken in a separate saute pan with the other tbsp of olive oil and set aside.", "4. Add the vegetable stock, canned tomatoes, chopped vegetables, sun-dried tomatoes, thyme, bay leaves to the garlic/celery. Bring to boil, cover and simmer gently for 25 minutes.", "5. Cool slightly, removed bay leaves, transfer the vegetables to a food processor using a slotted spoon. Process briefly to retain some of the vegetable texture.", "6. Return soup to pan. Add chicken. Season to taste with salt & pepper, add the lemon juice and reheat. Garnish with Basil leaves and serve with hearty bread for a delicious hearty meal.", "", "Can be refrigerated in air-tight containers for several days for a perfect take-to-work lunch."]

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