Title: Caribbean eggplant curry soup
 Categories: None
      Yield: 4 Servings
 
      1    Onion; peeled and chopped
      1 tb Chopped garlic
      1    Smoked ham hock
      2 qt Chicken stock
      4 lg Eggplant; peeled and cut
           -into large dice
    1/4 c  Curry powder
      1 cn Coconut milk
      1 sm Knob of fresh ginger; peeled
           -and chopped
      1    Stalk lemon grass; chopped
    1/2 c  Heavy cream
    1/2 cn Coco Lopez
 
  In a heavy bottomed pot, saute onions, garlic and ham hock until the
  onions are translucent. Add all other ingredients and cook for 1/2
  hour under slow to medium heat. Puree in a food processor and strain
  through a fine sieve. Season and serve hot.