I had some eggplants and zucchini to use up. I wanted to try a new recipe, and googled! Well, actually, I swagbucked. 
I came across this soup recipe, and decided to give it a try. When it was ready, we thought it looked weird and unappetizing, so I put it all through the blender and added a tad of milk. It was delicious! Yay for creativity, right? 
We had a friend over for supper, and I didn’t mind serving it at all!
Cream of Eggplant and Zucchini
1 eggplant
2 small zucchini, diced
1/2 onion, minced
1 qt broth, hot
1 potatoes, peeled and cubed
Salt, pepper, oregano and chicken bouillon powder, to taste
Milk/cream, if desired
Peel and dice the eggplant, salt the pieces, and put them in a colander in the sink for an hour, during which time the slat will draw forth the bitter juices. Rinse the pieces, pat them dry.
Sauté the minced onion in the olive oil and butter, and when it begins to turn golden add the eggplant, and zucchini. Cook for a few minutes, then add the hot broth and the potatoes. Continue simmering, checking the seasoning after a few minutes, until the vegetables are done. Use immersion blender or scoop into blender, blend. Return to pot, add milk/cream, if desired. Serve warm.
We are ours with yummy pumpkin biscuits, and quite enjoyed it!
[...] smaller zucchinis, that are more tender, there are these recipes: Cream of Eggplant and Zucchini, Baked Zucchini Sticks, Zucchini Squash Skillet Casserole, Zucchini Casserole, and Mixed Roasted [...]