Instructions: Trim the ends from the eggplant and halve lengthwise. Lightly coat the cut sides with olive oil spray. Place cut side down on a microwave-proof dish. Microwave on full power for 3 minutes or until they look a little puckered. Set aside to cool. Scrap eggplant from skins. Chop the pulp. Set pulp and skins aside.

Heat a nonstick saucepan; add the butter and swirl to melt. Add the oil. Saute the garlic, onion, chile and celery with a pinch each of salt and pepper. When lightly browned, add the broth and water. Add the eggplant chunks and peel. Reduce heat to medium and bring just to a boil (within 3-4 minutes). Reduce heat to the lowest setting, cover, ajar. Simmer for 30 minutes.

Remove the eggplant peel and drain, returning the liquid and pulp to the pan. Remove the chile rings (optional). Puree until smooth.

Add the remaining ingredients (potatoes thru curry powder). Puree. Gently heat the soup; adjust salt and pepper, to taste. Serve with warm herbed croutons.

Tip: I use a hand-held blender to puree the soup. Smoking, roasting or grilling and eggplant brings out its natural sugars. Most of the flavor of an egglant is nearest the peel; the broth develops more flavor when the peel and pulp are separated and simmered together.

Description: "Can be made with leftovers or quickly with microwave help. Potato, eggplant, garlic and a hint of curry."

Serving Ideas : Side dish for salad or sandwich; light meal with croutons; appetizer.

NOTES : The eggplant is native to India where they use it in a variety of ways. Pureed eggplant marries well with potatoes and curry. The result is almost sweet, smooth, creamy and aromatic. When this is on the menu at a restaurant, I choose this as an appetizer. Its also good for a light meal with herbed croutons.

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