Ingredients
Method
1.Stir paste in a heated oiled large saucepan, about 3 minutes or until fragrant. Add eggplant; continue stirring for 2 minutes.
2.Add soup and water to pan; bring to the boil. Reduce heat and simmer uncovered for about 15 minutes or until eggplant is tender.
3.Add coconut cream and stir until soup is hot. Season to taste.
