Silicon Valley CA Bears H
The eggplant stew ended up with the consistency of a chunky chili.That sounds lie it would be really good. It's hard to imagine the true flavor of all that stuff together. I love eggplant though, never had it in soup though.
Another option I recommend - if you cook and eat stir-fry - is to roast your large bulb eggplants on the grill. I wrap the\ eggplants in heavy foil and set them on the grill rack for 40 minutes at around 425 degrees, and i flip them over every 10 minutes or so. Let them cool off and then spoon out the creamy interior, drain the juice, and then throw the drained insides into your wok along with the other ingredients. It adds a great smoky and comforting flavor to the other vegetables (or meats).