Paprika Soup with Eggplant and Thyme

Ingredients

• 400 g peeled tomatoes (canned)
• 2 eggplants (about 180 g each)
• Salt
• 2 red bell peppers
• 1 yellow bell pepper
• 1 large red onion
• 2 Garlic cloves
• 4 sprigs thyme
• 2 sprigs Basil
• 2 tbsp olive oil
• black pepper (freshly ground)

Instructions

1. 1.

   Preheat the oven to grill mode. Using a slicing stick, finely puree the tomatoes. Wash the eggplants, cut into bite-sized cubes, sprinkle with salt and let them sit in water for about 20 minutes.

2. 2.

   Wash the bell peppers, halve them, remove seeds, and place on a baking sheet lined with parchment paper skin-side up. Grill in the preheated oven for 5-8 minutes until the skins start to blacken and blister. Remove, cover with a damp kitchen towel, and let rest.

3. 3.

   Peel the bell peppers and cut the flesh into bite-sized pieces. Peel the onion and garlic; slice the onion into strips and finely mince the garlic. Wash the herbs, shake dry, and pluck the leaves. In a pot heat the oil and sauté the onion and garlic for 1-2 minutes.

4. 4.

   Pat the eggplant cubes dry and add them with the bell pepper to the pot. Sauté briefly, then pour in the tomatoes and broth. Season with salt, pepper, and half of the thyme leaves; simmer for 10-15 minutes. Taste again, serve in preheated soup bowls, and sprinkle with remaining thyme leaves and basil.

5. 5.