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2 small eggplants
4 Tbsp. butter
1 1/2 finely chopped onions
1 1/2 c. finely chopped celery
1 1/2 c. peeled and diced
1 tsp. curry powder
4 c. chicken stock
1/4 tsp. black pepper
1/4 tsp. thyme
1/4 tsp. basil
1 tsp. salt
1 1/2 c. half and half

Peel and slice eggplant, soak in cold salted water to
cover for 10 minutes, rinse, drain and finely dice. In large
heavy saucepan melt butter and saute onion, celery, potatoes
and eggplant over medium-low heat for 20 minutes, stirring
often. Cover tightly and cook over low heat for 40 minutes
until vegetables are tender, stirring as often as necessary to
prevent sticking. Add curry, thyme, basil and salt; stir well
and cook uncovered over low heat for 10 minutes. Stir in
chicken stock; cover and cook on low heat for 40 minutes,
stirring occasionally. Remove from heat, cool slightly. Puree
in blender. Stir in half and half. Add pepper and Tabasco. If
too thick, thin with milk or water. This may be made in
advance and refrigerated up to 4 days.

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