Preheat oven to 475 degrees Fahrenheit.

Toss tomatoes with half a cup of oil. Spread on a cookie sheet, cut-side down. Toss eggplant with another half cup of oil, and spread on another cookie sheet.

Roast for 25-30 minutes, until nicely charred. Peel tomatoes when cool enough to handle (should come off easily). Squeeze out eggplant to remove as much excess oil as possible.

While tomatoes and eggplant are roasting, heat remaining quarter cup of oil in a large pot. Sauté onion until translucent. Add garlic and parsnip.

Add roasted tomatoes and eggplants, along with chicken stock and water.

Place beef bones into a mesh bag and add to the pot. Season with salt and sugar, which will help balance out the flavors.

Cook for three hours, then discard beef bones.

Use an immersion blender to blend, using just a few pulses to leave it mostly chunky.