Caribbean Eggplant And Black Bean Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 tablespoon canola oil or 1 tablespoon olive oil
• 3/4 cup green pepper, chopped
• 1/2 cup celery, chopped
• 1 garlic clove, minced
• 1 cup carrot, thinly sliced
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon ground allspice
• 3/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 (28 ounce) can tomatoes in puree
• 2 tablespoons dry sherry or 2 tablespoons orange juice or 2 tablespoons water
• 1 tablespoon honey
• 1/2 teaspoon grated lime rind
• 2 1/4 cups eggplants, peeled and cut into 1/2-in cubes
• 1 cup cooked black beans
• 6 drops hot red pepper sauce (to taste)

Recipe

• 1 in a 5-quart dutch oven, heat the oil over low heat. add 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 (break them up) and sherry, honey, and the lime rind. bring to a boil, cover, cook for 15 minutes. add eggplant and cook, covered, for 10 minutes or until tender. stir in the beans and red pepper sauce and cook just until heated through.