a new eggplant soup

ingredients:
4 aubergines
1 onion
1 clove of garlic
140 g of tomato paste
1 tablespoon olive oil
salt
method:

1. Slice the eggplant into half-moons with a thickness of 1 cm. Chop the onion.
2. In a saucepan, make the onion and garlic
with oil, 2 tablespoons water and salt soup. Add the tomato paste, stir well and cook for 2 min.

4. Add the eggplant, 30 ounces of water and 2 teaspoons salt gray. Cover and simmer for 1 hour. Check from time to time the fluid level, top up if necessary.
http://www.odelices.com/recette/riste-d-aubergines-r1103/