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In a large, heavy skillet, heat the bacon grease over moderate heat, add the eggplant, onions, celery, potatoes, and garlic, and cook, stirring, about 10 minutes. Add the curry powder, thyme, and basil and continue cooking till the potatoes start to stick to the bottom of the skillet. Add the broth, stir, and bring to a boil. Reduce the heat to low and simmer till the starch from the eggplant and potatoes thickens the liquid, about 30 minutes. When the soup is thickened, stir in the heavy cream, heat well, and serve in soup bowls.
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