Caribbean Eggplant and Black Bean Soup

From my Jenn-Aire cookbook and posted for ZWT3.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  tablespoon canola oil or 1  tablespoon olive oil
• 3⁄4 cup green pepper, chopped
• 1⁄2 cup celery, chopped
• 1  garlic clove, minced
• 1  cup carrot, thinly sliced
• 1 1⁄2 teaspoons ground cumin
• 3⁄4 teaspoon ground allspice
• 3⁄4 teaspoon dried oregano
• 1⁄4 teaspoon salt
• 1 (28 ounce) can tomatoes in puree
• 2  tablespoons dry sherry or 2  tablespoons  orange juice or 2  tablespoons water
• 1  tablespoon honey
• 1⁄2 teaspoon  grated lime rind
• 2 1⁄4 cups eggplants, peeled and cut into 1/2-in cubes
• 1  cup  cooked black beans
• 6  drops  hot red pepper sauce (to taste)

Directions

1. In a 5-quart Dutch oven, heat the oil over low heat. Add green pepper, celery, garlic, and carrots; cover and cook, stirring occasionally, for 8 minutes or until the vegetables are soft. Stir in the cumin, allspice, oregano, and salt and cook for 2 minutes.
2. Add the tomatoes (break them up) and sherry, honey, and the lime rind. Bring to a boil, cover, cook for 15 minutes. Add eggplant and cook, covered, for 10 minutes or until tender. Stir in the beans and red pepper sauce and cook just until heated through.