1 lg Eggplant

2 Red bell peppers

2 lg Tomatoes

3 tb Olive oil

1 Onion; chopped

8 Garlic cloves; minced

1 ts Cumin

1 qt Chicken stock

1/2 c Heavy cream

4 tb Fresh basil; thinly sliced

Roast the eggplant, bell peppers, and tomatoes by holding them over an open flame (or broil them) so that they are black all over. Remove the skins. Remove the seeds from the bell peppers and the tomatoes. Chop the eggplant, bell peppers, and tomatoes. Set them aside. In a medium large saucepan place the olive oil and heat it on medium high until it is hot. Add the onions and saut