A tasty blend of eggplant and yogurt accented by a touch of mint.
Heat oil in skillet and saute eggplant, pepper, and garlic 5 minutes. Add stock, cover, and simmer 30 minutes over low heat, or until eggplant is soft. Press through food mill. Cool. Add yogurt and milk or cream. Season with salt and pepper to taste. Chill. Garnish with fresh mint leaves.