Caribbean Eggplant And Black Bean Soup

• 1 tablespoon canola oil or 1 tablespoon olive oil
• 3/4 cup green pepper, chopped
• 1/2 cup celery, chopped
• 1 garlic clove, minced
• 1 cup carrot, thinly sliced
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon ground allspice
• 3/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 (28 ounce) can tomatoes in puree
• 2 2 tablespoons orange juice or 2 tablespoons water
• 1 tablespoon honey
• 1/2 teaspoon grated lime rind
• 2 1/4 cups eggplants, peeled and cut into 1/2-in cubes
• 1 cup cooked black beans
• 6 drops hot red pepper sauce (to taste)

1. In a 5-quart Dutch oven, heat the oil over low heat. Add green pepper, celery, garlic, and carrots; cover and cook, stirring occasionally, for 8 minutes or until the vegetables are soft. Stir in the cumin, allspice, oregano, and salt and cook for 2 minutes.
2. Add the tomatoes (break them up) and sherry, honey, and the lime rind. Bring to a boil, cover, cook for 15 minutes. Add eggplant and cook, covered, for 10 minutes or until tender. Stir in the beans and red pepper sauce and cook just until heated through.

canola oil, green pepper, celery, garlic, carrot, ground cumin, ground allspice, oregano, salt, tomatoes, orange juice, honey, lime rind, eggplants, black beans, pepper sauce

Taken from www.food.com/recipe/caribbean-eggplant-and-black-bean-soup-233201 (may not work)