Remove the stems ffom the eggplants and cut them into 1/2-inch lengthwise slices. Brush both sides of the slices with olive oil, salt and pepper them, and place on baking sheets in a single layer.
Bake for 20 to 25 minutes, until lightly golden and completely tender when pierced with a fork. Using a spoon, remove the pulp from the skin.
Put the pulp and 2 cups of the broth into a food processor and process until smooth. (If you don't have a food processor pass the pulp through a food mill.) Pour into a saucepan, stir in the remaining broth, and gently heat until hot. Taste for salt and pepper. Add more broth for a thinner soup.
NOTE: There's no middle ground on the issue of eggplants: either you're an eggplant lover or an eggplant loather.
This recipe willsatisfy eggplant lovers. because it's thick, creamy, and all eggplant. Serve with garlic rolls or garlic bread and a tomato salad.