If members of your family don’t like eggplant, this unusual soup may change their minds.
Heat oil in skillet and saute eggplant, onion, basil, and garlic until tender; stir occasionally to prevent sticking. Melt butter in soup kettle, sprinkle with flour and pepper, and stir over low heat until blended. Slowly add milk, stirring until well blended and thickened. Add vegetable stock, soy sauce, and sherry. Stir in eggplant mixture, blending well. Heat thoroughly, but do not boil.