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1
Preheat the oven to 425F.
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2
Prick the eggplants, and place them in a baking pan with the onions; toss with the oil.
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3
Season with salt and pepper.
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4
Roast in the upper third of the oven, turning once, until the eggplants are soft and the onions browned, about 1 1/4 hours.
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5
Let cool.
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6
Meanwhile, season the tomatoes with salt and pepper; place in a baking pan with the garlic.
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7
Roast on the lower rack of the oven until the tomatoes are soft and juicy, about 30 minutes.
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8
Let cool.
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9
Roast the peppers over a gas burner or on a baking sheet under the broiler until blackened, turning as each side chars.
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10
Transfer to a bowl; cover with plastic wrap.
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11
Let steam 20 minutes.
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12
Using paper towels, rub off the skins; remove the stems and seeds.
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13
Remove the stems and skins from the eggplants.
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14
Coarsely chop the flesh; place in a stockpot.
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15
Add the roasted vegetables and any accumulated juices from the baking sheets.
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16
Add the stock, 1 1/2 cups basil, marjoram, cheese rind, and chickpeas; bring to a boil over medium-high heat.
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17
Reduce heat; simmer, partially covered, until the vegetables are very tender, about 1 1/2 hours.
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18
Discard the rind; pass the soup through a food mill, discarding the solids.
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19
Thin with water if needed.
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20
Finely chop the remaining 1/2 cup basil; stir into the soup.
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21
Season with salt and pepper.
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22
Garnish with cheese and basil.
