Aubergine Soup

1. 1

   Peel and cube the aubergine and place into a colander.

2. 2

   Toss cubes with plenty of salt, leaving for 15 to 20 minutes to extract any bitterness from the aubergine.

3. 3

   Cube the cauliflower and remove seeds from peppers and cube.

4. 4

   Rinse aubergine with water then squeeze them dry.

5. 5

   Place all ingredients into a large saucepan.

6. 6

   Break up the tomatoes with a wooden spoon and bring to boil stirring occasionally.

7. 7

   Reduce heat, cover and simmer for 20-30 minutes.

8. 8

   Season to taste and serve with crusty bread, also goes well with Parmesan or Stilton.

* Per serving · 4 servings · Values may vary.

No additional tips available.