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Consomme, Africaine

Prepare a consomme, strain into another saucepan, adding two ounces well-washed rice, and boil for thirty-five minutes. Cut out from a small eggplant three slices a quarter of an inch thick, then cut them into quarter-inch squares, cut also into same shape three sweet red peppers. Place the two articles in a frying pan with teaspoon melted butter and gently cook for eight minutes, occasionally tossing meanwhile, drain them on a cloth, then add the consomme. Dilute a half teaspoon curry powder in a tablespoon of consomme and add to the pan, boil for two minutes, pour into a soup tureen and serve.