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Fry eggplant and peppers whole, remove from heat until cool
enough to handle. Scoop out insides of eggplants. Remove
charred parts from peppers, and slice peppers and remove seeds,
chop. In pot, heat oil, onions and garlic, cook trough. Add
eggplant and peppers, simmer 15 minutes. Add chicken stock,
cayenne, and juices from peppers, simmer for 15 minutes, allow to
cool. Blend cooled soup. Warm soup.
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