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.