1 . Stage
Finely chop the onion and garlic, tear off the leaves from thyme.
2 . Stage
Peel the eggplant, cut into cubes, salt and pepper to taste, add balsamic vinegar and thyme. Mix well.
3 . Stage
Fry eggplant at 1 tbsp. l olive oil for 10 minutes over high heat. Fry the onion with garlic in another pan for 3-5 minutes.
4 . Stage
Add onions to eggplant, pour in water, salt and cook for 20 minutes, if necessary.
5 . Stage
Kill the soup with a blender, if you find it very thick, add boiling water. Serve with croutons or fresh bread.
6 . Stage