2 slices bacon
1 carrot, thinly sliced
1 small onion, chopped (1/4 cup)
1 small garlic clove
1 medium eggplant, peeled and cubed (4 cups)
1 medium potato, peeled and cut up (1 cup)
2 1/2 cups chicken broth (Swanson)
1/8 tsp. salt
1/8 tsp. ground red pepper
1/2 cup light cream or milk

In 3-quart saucepan, cook bacon until crisp. Drain, reserving drippings. Crumble bacon and set aside.

Cook carrot, onion and garlic in drippings until tender but not brown. Add eggplant, potato, broth, salt and red pepper. Bring to boiling; reduce heat. Cover; simmer 15 minutes or until eggplant is tender.

Mash vegetables slightly. Stir in milk or cream. Heat through and sprinkle bacon over soup.

Makes 4 side dish servings.