Moroccan Eggplant Soup
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.