Turn oven to 500°F, with rack at center. 

Pierce the eggplants a few times each with tines of a fork. Roast until tender and charred. Cool. Peel most of the skin and chop or mash into a thick pulp. 

Heat a soup pot over medium to medium-high heat with EVOO, then add the onions, season with salt and pepper and soften a few minutes.

10-Quart Covered Stockpot

10-Quart Covered Stockpot

Add garlic and stir in oregano. Add tomato paste and stir until fragrant, about 1 minute, then add wine and simmer for another minute. Add stock, tomatoes, passata and eggplant paste. Wilt in basil. Bring soup to a simmer and cook over low heat while you make your frico.  

Heat a nonstick skillet over medium heat and add small piles of shredded cheese. Cook a few at a time, 2 to 3 minutes to melt, then carefully turn and cook 30 seconds to a minute more. Transfer to paper towel-lined tray and top with red or black pepper and thyme.