Caribbean Eggplant And Black Bean Soup Recipe
Ingredients
| 1 tablespoon canola or olive oil | ||
| Green pepper | 1 To taste, cored | |
| 1 medium-size stalk celery, coarsely chopped (1/2 cup) | ||
| Garlic | 1 Clove (5gm), minced | |
| Carrots | 2 Small, thinly sliced | |
| Ground cumin | 1 1/2 Teaspoon | |
| 3/4 teaspoon each ground allspice and dried oregano, crumbled | ||
| Salt | 1/4 Teaspoon | |
| Tomatoes | 1 Can (10oz) | |
| 2 tablespoons dry sherry, orange juice, or water | ||
| Honey | 1 Tablespoon | |
| Lime rind | 1/2 Teaspoon, grated | |
| Eggplant | 1 Small | |
| Cooked black beans | 1 Cup (16 tbs) | |
| 6 drops hot red pepper sauce, or to taste | ||
Directions
1 ln a 5-quart Dutch oven, heat the oil over moderately low heat. Add the green pepper, celery, garlic, and carrots. Cover and cook, stirring occasionally, for 8 minutes or until the vegetables are soft. Stir in the cumin, allspice, oregano, and salt and cook for 2 minutes.
2 Add the tomatoes, breaking them up with a spoon, and the sherry, honey, and lime rind. Bring to a boil, then adjust the heat so that the mixture simmers gently, cover, and cook for 12 minutes. Add the eggplant and cook, covered, for 10 minutes or until tender. Stir in the beans and red pepper sauce and cook just until heated through.
2 Add the tomatoes, breaking them up with a spoon, and the sherry, honey, and lime rind. Bring to a boil, then adjust the heat so that the mixture simmers gently, cover, and cook for 12 minutes. Add the eggplant and cook, covered, for 10 minutes or until tender. Stir in the beans and red pepper sauce and cook just until heated through.
Chef
