Roasted Eggplant-And-Red Pepper Soup

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2 large red bell peppers

1 (1 1/2-pound) eggplant, cut in half lengthwise

3 cups fat-free, less-sodium chicken broth, divided

1 1/2 cups chopped onion

1/4 cup thinly sliced fresh basil

1/2 teaspoon salt

1/8 teaspoon black pepper

Cilantro sprigs (optional)

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