4 tablespoons butter or margarine
1 cup chopped onion
3/4 cup chopped celery
2 pounds eggplant peeled and diced
2 cups peeled thinly sliced potatoes
1 teaspoon curry powder
1/4 teaspoon thyme
1/4 teaspoon basil
1 teaspoon salt
6 cups broth
2 cups half and half
tabasco to taste
Soak eggplant in cold salted water for 10 minutes Rinse.
In large heavy sauce pan sauté onions, celery potatoes and eggplant in butter or margarine for 20 minutes, stirring often. Cover tightly and cook 40 minutes until vegetables are tender ,stirring often. Add curry, thyme, basil and salt; stir well cook 10 minutes Stir in broth; cover and cook 40 minutes stir occasionally. Remove from heat cool slightly and puree in blender or food processor. Stir in half and half and pepper and Tabasco. If too thick add milk or water.