3 peeled & diced eggplants
1 c. butter
2 c. chopped onions
1 c. chopped bell pepper
2 c. chopped celery
1/4 c. minced garlic
1 c. chopped tomatoes
1 c. flour
3 qts. chicken stock
1 pt. cream
3/4 c. green onions, chopped
1/2 c. fine parsley
1 tsp. curry powder
Lea & Perrins
Hot sauce

Melt butter. Add onions, 1/4 cup parsley, celery, peppers, garlic, eggplant and tomatoes. Saute. Add flour. Make white roux, stirring constantly. Slowly add chicken stock. Bring to a boil and cook for 30 minutes. Add cream, green onions, remaining 1/4 cup parsley and curry. Cook 10 minutes. Season to taste.