Recipe was adapted slightly from Bon Appetit. Slightly time consuming, but worth it. Make sure you cook it down -- you don't want an overly watery soup. And take the time to roast the almonds; it's the complex mix of textures and flavours that make this special. The crunchiness of the almonds contrasts beautifully with the soft luscious melting-ness of the eggplant, the tart tomatoes and the heartiness of chicken. Oh, as is my wont, I threw in a red chili pepper to give it a subversive, non-Moroccan kick!
I made this the other night at the same time as a seafood chowder, in a paroxysm of cooking.
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