Ingredients
3/4 stick butter
3 c diced onion
3 diced celery
2 large eggplants, unpeeled and diced
3 diced potatoes
1 tsp curry powder
1/2 tsp thyme (I used fresh since it’s still in my garden)
1/2 tsp sweet basil
8 c chicken stock (I used vegetable stock for a vegetarian version)
4 c whipping cream
Directions
Melt butter in 6-quart pot. Sauté onion, celery, eggplant, and potatoes. Add seasoings and cook, uncovered, over medium heat, stirring frequently, until potatoes are tender, about 10 or 15 minutes. Stir in stock and cook, uncovered, over medium heat, until mixture begins to thicken, about 45 minutes. Remove from heat and add cream. Serve immediately. Serves 12 to 16