Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    onion -- peeled and chopped
   1      tablespoon    chopped garlic
   1                    smoked ham hock
   2      quarts        chicken stock
   4      large         eggplant -- peeled and cut into
   1      large         dice
     1/4  cup           curry powder
   1      can           coconut milk
   1      small         knob of fresh ginger -- peeled and chopped
   1      stalk         lemon grass -- chopped
     1/2  cup           heavy cream
     1/2  can           Coco Lopez coconut extract

Preparation:

In a heavy bottomed pot, sauté 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. Source: CHEF DU JOUR HERB WILSON SHOW #DJ9420