Eggplant and Crab Soup
|Onions||2 Large, chopped|
|Garlic||2 Clove (10 gm), crushed|
|Eggplant||2 Large, peeled and chopped|
|Canned tomatoes||400 Gram (1 Can)|
|Chicken stock||1 3⁄4 Cup (28 tbs)|
|Tomato paste||1 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Canned crabmeat||170 Gram, drained, flaked (1 Can)|
|Chopped parsley||1 Tablespoon (For Garnish)|
Heat the oil in a pan, add the onions and garlic and cook for 5 to 7 minutes, without browning.
Stir in the eggplant and the tomatoes with their juice.
Bring slowly to the boil and stir in the stock, tomato paste, bouquet garni and wine.
Season with salt and pepper to taste.
Cover and simmer for 30 minutes, until the vegetables are very tender.
Discard the bouquet garni and cool slightly.
Sieve or work in an electric blender until smooth.
Return to the pan, stir in the crabmeat and bring to the boil.
Serve immediately, garnished with chopped parsley.