curried eggplant bisque

1 onion
2 teaspoons grated fresh ginger
4 teaspoons curry powder
2 tomatoes, chopped
1 eggplant, peeled and cut into 1-inch pieces
2 cups chicken bouillon
1/4 cup chutney
Chives (to sprinkle on top)

Saut? onion. Add onion and remaining ingredients, except chives, into a large saucepan and cook for 20 minutes.

Pur?e in blender. Serve either hot or cold. Sprinkle with chives.