• 2 tablespoons light olive oil
• 1 large onion, chopped
• 3 medium stalks celery, diced
• 1 clove garlic, minced
• 1 1/2 tablespoons unbleached white flour
• 2 large potatoes, peeled and finely diced
• 1 large eggplant (about 1 l/2 pounds), peeled and diced
• 2 to 3 tablespoons chopped fresh parsley
• 1 tablespoon minced fresh basil, or 1 teaspoon dried basil
• 1 teaspoon curry powder
• 1/4 teaspoon dried thyme
• 1 cup low-fat milk, rice milk, or soy milk
• Salt and freshly ground black pepper

Heat the oil in a large soup pot. Add the onion, celery, and garlic and sautƒ over very low heat, stirring frequently, for 10 minutes. Add a small amount of water if needed to keep the mixture moist. Sprinkle in the flour and cook, stirring, for another minute or so.

Add the potato and eggplant dice along with enough water to cover all but about an inch of the vegetables, leaving them above the water line. Bring to a simmer. At this point you should be able to push all the vegetables below the water. Add the thyme, stir well, then cover and simmer gently for 35 to 40 minutes.

Stir in the parsley, basil, and milk, using more or less as needed to achieve a slightly thick consistency. Season to taste with salt and pepper, simmer for another 5 minutes over very low heat, and serve.