Eggplant and Carrot Soup
Peel and dice the eggplant. Peel and chop the carrots and the potatoes. Chop the celery and onions. Mince the garlic. Chop the parsley.
In a soup pot, heat the oil. Add the onions and garlic, and sauté on medium heat for 5 minutes. Add the eggplant and cook for 10 minutes.
Add the remaining vegetables and parsley to the pot, along with the broth. Bring to a boil, then reduce to a simmer and cook for 40 to 45 minutes, adding salt and pepper to taste if desired.
Using a blender or food processor, purée the soup. Reheat gently. Chop the mint for garnish, and serve.
If you don't have a food processor handy, don't panic. The soup can be pureed in a blender to get the same results.