Preparation / Directions:
Place tomatoes, parsley, celery leaves, salt and pepper in a large saucepan. Bring to a boil.
Simmer 2 minutes. Strain through a food mill into a clean saucepan. Keep warm until ready
Mix together the olive oil and garlic. Brush the eggplant slices with this mixture, then season with salt and pepper.
Grill the eggplant under a grill or on the grill until cooked through.
Dice into 1/4 inch cubes. Rinse and dry the basil. Slice in strips.
Pour the hot soup into 4 warmed bowls,
Garnish with the basil and the eggplant.