- 400 grams peeled Tomatoes (canned)
- 2 eggplants (each about 180 grams)
- 2 red Bell peppers
- 1 yellow Bell pepper
- 1 red, big Onion
- 2 Garlic cloves
- 4 sprigs Thyme
- 2 sprigs Basil
- 2 tablespoons Olive oil
- freshly ground Pepper
Puree canned tomatoes. Rinse eggplants, cut into bite-sized cubes, sprinkle with salt and let stand for about 20 minutes.
Rinse bell peppers, halve and remove seeds and ribs, place on a lined with parchment paper baking sheet, skin side up. Roast under a broiler for about 5-8 minutes or until skin blackens and blisters, watching carefully. Remove from oven, cover with damp kitchen towel and let rest.
Peel peppers and cut into bite-sized pieces. Peel onion and garlic, cut onion into strips and finely chop garlic. Rinse herbs, shake dry and pluck off leaves. Heat oil in a saucepan and saute onion and garlic for 1-2 minutes.
Pat dry eggplant cubes and add to the pan. Add bell peppers and cook briefly. Add tomatoes and broth. Season with salt and pepper and half of thyme and simmer for 10-15 minutes. Season to taste again. Pour into preheated soup bowls and sprinkle with remaining thyme leaves and basil leaves. Serve.