• 6 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 9 garlic cloves, crushed
• 6 sprigs marjoram, plus more for garnish
• 7 pounds ripe orange or red tomatoes (about 14), coarsely chopped
• a pinch of sugar
• Sea salt and freshly ground pepper

In a large stockpot, heat the oil over medium-low heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent and very tender, about 15 minutes. Stir in marjoram, tomatoes, and sugar; season with salt and pepper.

Raise heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer until liquid is reduced by one-quarter and has thickened slightly, 15 to 20 minutes. Remove from heat and remove marjoram sprigs. Let soup cool 10 minutes.

Pass soup through a food mill, season with salt and pepper. Serve garnished with marjoram sprigs.

North African style is probably my favorite out of 12 recipies of grilled eggplant

Preparation

Cut eggplants into 1-inch-thick rounds; make shallow cuts on both faces and rub with a mixture of 3 tablespoons olive oil and 1 tablespoon minced garlic. Add 2 tablespoons honey and 1 tablespoon ground cumin. Grill, covered, until tender and lightly browned, turning and brushing with more oil as needed, about 20 minutes. Layer with grilled tomato and onion and if you like, cooked ground beef or lamb. Garnish: Parsley.