Tomato – Eggplant – Soup

Summary

Ingredients

• 1 onion (s)
• 2 tablespoon olive oil
• 500 g tomato (s), sieved
• 5 tomato (s), fresh
• 1 eggplant (s)
• 250 ml water
• salt and pepper
• Herbs, fresh at will, e.g. basil

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Instructions

1. Cut the onion into cubes and fry in olive oil until translucent. Dice the fresh tomatoes and aubergines (approx. 1 x 1 cm), leave the skin on the tomatoes. Add all tomatoes and aubergine cubes to the onions and sauté briefly. After a short time add the tomatoes and the water, season with salt and pepper. Simmer for 30 minutes on the lowest heat with the lid closed, stirring occasionally.
2. After 30 minutes, puree with a blender and add fresh herbs (whatever is there: basil, thyme, oregano, etc.), season to taste.