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Consomme, Algerien

Prepare and strain a consomme into another pan, add three ounces tapioca, mix well and let boil fifteen minutes, mixing once in a while. Cut a medium, sound egg plant in half, peel one half and cut in small pieces (keeping the other half). Heat one tablespoon melted butter in a black frying pan, add the pieces of egg plant and fry ten minutes, tossing meanwhile. Sprinkle half teaspoon salt, toss a little, then drain on a cloth and add to the consomme; lightly mix, boil five minutes, pour soup into a soup tureen and serve.