SAN DIEGO -- Ingredients:

2 each Red bell peppers, roasted and peeled
2 cups Eggplant, grilled, peeled and diced
to season Olive oil
2 oz. Butter
1/2 cup Onion, diced
1/2 cup Celery, diced
1/2 cup Carrots, diced
1 each Bay leaf
6 each Fresh basil leaves, minced
1/3 tsp. Curry powder
1/4 tsp. Cumin
1 qt. Chicken stock
1 cup Heavy cream
to taste Salt and pepper
to garnish Toasted bread slices
to garnish Chives, minced

For the Basil Cream:

1/4 cup Unsweetened whipped cream
2 - 3 each Basil leaves, fresh, minced

Method:
Fire roast whole red peppers over an open flame on a grill or burner until skin is well charred and blistered. Cool and remove skin, stems and seeds. Dice and reserve. Peel eggplant and cut into 1/2-inch thick slices. Lightly brush olive oil; season with salt and pepper. Grill until tender. Cool and dice. Reserve. In a large pot sauté onions, carrot and celery. Add fresh minced basil, bay leaf, curry powder and cumin. Continue to cook over medium heat until vegetables become tender. Add roasted pepper and grilled eggplant. Add chicken stock and bring to a boil. Reduce heat and simmer for 20 - 25 minutes over low heat. Carefully puree with a hand blender. Incorporate the cream. Season soup with salt and pepper. For the Basil Cream; fold minced basil into whipped cream, season with salt and pepper, reserve. Portion soup into warm soups bowls and garnish each with a toasted bread slice, a dollop of basil cream and minced chives.

Makes 8 - 10 Servings