Ingredients:
2 tablespoons virgin olive oil
1 small eggplants, peeled and chopped ( 1 pound)
2 shallots, peeled and minced
1 garlic cloves, peeled and minced
2 1/2 cups vegetable stock or 2 1/2 cups chicken stock
salt and pepper
1 medium red peppers, stemmed, seeded, and quartered
2 tablespoons light cream or 2 tablespoons evaporated milk
salt and pepper
Directions:
Heat oil in the saucepan, and saute the eggplant and shallots together, over a low heat, stirring frequently, for about 15 to 20 minutes.
Do not allow eggplant to brown.
Add the stock, and adjust the salt and pepper to taste.
Remove from heat, stir in the pepper cream, and serve immeadiately.
PEPPER CREAM: Place the pepper pieces under a broiler, and heat, turning until the skin starts to change color.
Remove from the broiler and cool.
In the container of a blender combine the pepper, cream, and salt and pepper to taste.
Process on low until the pepper is just chopped fine.
Remove from the blender and use as desired.
Servings: 4-6
Time preparation: 30 min.
Time total: 35 min.