2 medium eggplants
2 cloves garlic, minced
1 Tbsp olive oil
2 small potatoes, peeled and diced into 1/2 inch cubes
1 small onion, finely diced
1 qt vegetable or low-sodium chicken broth
2 Tbsp chopped fresh parsley
1/2 tsp pepper
1 cup light cream (optional)
Preheat oven to 350. Pierce skins of eggplants with a fork and lay them on a baking sheet. Bake for about an hour, until soft. Cut open and let cool for 10 minutes. Scrape flesh out into food processor bowl; discard skins.
Meanwhile, stir-fry oil, garlic, potatoes, and onion 15-20 minutes until potatoes are soft. Add potato mixture to food processor bowl, along with broth, and puree.
Pour mixture into a large saucepan. Season with parsley and pepper. Add cream if desired. Simmer 5 minutes until heated through.