Vegan Eggplant Tomato Soup

INGREDIENTS:12eggplants, cubed
10 lbs.yellow onions, chopped
10cans tomato juice (46 oz. each)
½ lb.fresh mint
1 qt.vegetarian soup base
1 gallonwater
10 ozs.kosher salt
1 ½ oz.black pepper
1 lb.olive oil
2 ½ lbs.couscous
10 ozs.cornstarchDIRECTIONS:1. Roast or sauté eggplant and onions until onions are caramelized.

2. Place in steam

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