Eggplant (Aubergine) Soup

• 2 tablespoons virgin olive oil
• 1 small eggplant, peeled and chopped (1 pound)
• 2 shallots, peeled and minced
• 1 garlic clove, peeled and minced
• 2 12 cups vegetable stock or 2 12 cups chicken stock
• salt and pepper
• 1 medium red pepper, stemmed, seeded, and quartered
• 2 tablespoons light cream or 2 tablespoons evaporated milk
• salt and pepper

1. Heat oil in the saucepan, and saute the eggplant and shallots together, over a low heat, stirring frequently, for about 15 to 20 minutes.
2. Do not allow eggplant to brown.
3. Add the stock, and adjust the salt and pepper to taste.
4. Remove from heat, stir in the pepper cream, and serve immeadiately.
5. PEPPER CREAM: Place the pepper pieces under a broiler, and heat, turning until the skin starts to change color.
6. Remove from the broiler and cool.
7. In the container of a blender combine the pepper, cream, and salt and pepper to taste.
8. Process on low until the pepper is just chopped fine.
9. Remove from the blender and use as desired.

virgin olive oil, eggplant, shallots, garlic, vegetable stock, salt, red pepper, light cream, salt

Taken from www.food.com/recipe/eggplant-aubergine-soup-109170 (may not work)