Red Curried Eggplant Soup

By Laura Nilsen

Ingredients

1 medium eggplant

1 teaspoon salt

1 large red onion, chopped

2 tablespoons oil

1 red bell pepper, seeded and chopped

1 tablespoon curry powder

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1 cup tomatoes, peeled, seeded, and chopped

3 cups canned vegetable broth

Salt and pepper

Yogurt and croutons for garnish (optional)

Directions

1. Remove stem ends from eggplant and cut into 1-inch pieces. Put eggplant into a colander, toss with salt, and set aside to drain for 30 minutes.

2. In a large pot over medium heat, sauté onion in oil until wilted, about 3 minutes. Add bell pepper, curry powder, cinnamon and cloves, and cook, stirring, for 2 minutes more.

3. With your hands, squeeze the moisture from the eggplant. Add eggplant, tomatoes and stock to the pot, and bring to a boil. Lower heat and simmer, partially covered, for 40 minutes. Remove from heat and let cool slightly.

4. Pureé soup, in batches, in a food processor or blender. Return to pan, salt and pepper to taste, and reheat gently. Serve and garnish with yogurt and croutons.

Makes 6 servings