1 pt Oysters
2 c Oyster Liquor
2 Ribs Celery
4 tb Butter
2 md Eggplants
4 lg Cloves Garlic
1 c Heavy Cream
2 tb Flour
Salt & Pepper To Taste

Peel eggplants and cutinto cubes. Puree oysters, eggplant, celery and garlic. Make a light roux with the flour and butter. Bring the oyster liquor to a boil and add roux. Let simmer for 15 minutes. Add cream and simmer for 5 minutes. Add salt and pepper to taste.