Categories: cooked, soup

Ingredients

• 1 large eggplant (or more), coarsely chopped
• 1 large bell pepper, seeded and sliced
• 1/2 cup chopped onion
• 2 cloves garlic
• 1/4 cup chopped apple
• 2 Tbs. balsamic vinegar
• 1 Tbs. Dijon-style mustard
• 1/2 tsp. olive oil (optional)
• 1 tsp. curry powder
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/4 tsp. ground cinnamon
• 1 14.5 can muir glen fire roasted tomatos
• 3 Tbs. chopped cilantro/parsley plus extra for garnish, optional
• Freshly ground black pepper to taste

Directions

1. Mix eggplant, bell pepper, apple, onion and garlic in balsamic/mustard dressing.

2. Roast eggplants, bell pepper, apple, onion, and garlic at 350F until soft.

3. Let cool. Add to food processor with remaining ingredients. Blend.

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