Moroccan Eggplant Soup

Serves 6
  • 2 tbsp. olive oil
  • 1 cup chopped onion
  • 4 tbsp. minced garlic
  • 1 large eggplant, peeled and cut into 1/2" cubes
  • 1 red pepper, thinly sliced
  • 2 tsp. ground cumin
  • 2 tsp. ground fennel
  • 6 cups vegetable stock
  • 1 cup basmati rice
  • - salt and pepper, to taste
  • - plain yogurt and fresh chopped cilantro, for garnish (if desired)

Heat oil in a 4 qt. pot over medium heat; add onion and garlic. Sauté until softened (about 5 min.). Add eggplant, peppers, cumin and fennel; cook 5 min., stirring occasionally. Stir in stock and rice. Cook until eggplant is tender (about 20 min.); season to taste. Purée. Pour into serving bowls and garnish with yogurt and cilantro.

Recipe courtesy of Burpee Garden Products Co.