Roasted Eggplant and Tomato Soup

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2 tablespoons EVOO, plus more for liberal drizzling

1 medium to large firm eggplant, halved, scored with paring knife

Salt and freshly ground black pepper

1 bulb garlic, ends cut to expose the cloves

2 tablespoons fresh thyme, chopped

1 teaspoon crushed red pepper flakes

1 onion, chopped

2 tablespoons tomato paste

4 cups chicken stock

1 cup dry white or red wine

One 32-ounce can fire roasted tomatoes of any variety (whole, diced or crushed)

A few leaves fresh basil, torn, plus a few for garnish

Crumbled or grated ricotta salata, garnish