Finely chop the onion and garlic, tear off the leaves from thyme.
Peel the eggplant, cut into cubes, salt and pepper to taste, add balsamic vinegar and thyme. Mix well.
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.
Add onions to eggplant, pour in water, salt and cook for 20 minutes, if necessary.
Kill the soup with a blender, if you find it very thick, add boiling water. Serve with croutons or fresh bread.