Roasted Vegetable Soup

-Olive oil (probably about 2 tbsp)
-Eggplants (~2 large or 3 medium)
-Red bell peppers (3)
-Serrano peppers (Depends on your spice tolerance. I go with like...8, but let's be realistic and say 3.)
-Salt (add to taste)
-Ground pepper (ditto)
-Ginger root (1/2 inch chunk)
-Water, to thin
-Pita or naan or lavosh (but any type of bread works)

Preheat oven to 400 degrees. Cut eggplants in half and cut out the stem/seeds of the bell peppers. Rub a thin coat of olive oil on all the vegetables. Place the eggplant skin-side up in a pan, roast all the peppers and eggplant until the pepper is slightly browned and the eggplant is squishy when you press down on it with a spoon. (My oven is a little...special and it takes at least 2 hours, a normal oven shouldn't take more than 45 minutes to an hour.) Remove the eggplant, which should be goopy, from the skin and blend it with the peppers. Blend in salt and pepper to taste, and the ginger root. This mixture will be very thick and very flavorful, so you can thin it with water to make it more soup-like and less paste-like. Eat with the toasted bread of your choice.