Corsican soup Recipe

Put whole eggplants in a pot of boiling water for 1 minute. Cool and peel. Cut the pulp into round slices 5 mm thick. Peel the onion and garlic, finely chopping. In a thick-bottomed saucepan, heat the olive oil. Fry the onion and garlic, stirring, for 2 minutes.

Add the eggplants and cook for another 8-10 minutes over medium heat. At the same time, wash and peel the rest of the vegetables — carrots, celery and chop, pour half a liter of water into the second pot and bring to a boil. Simmer for 7-8 minutes. Then add the bay leaf, mint and basil and simmer for another 3-4 minutes.

Strain the resulting vegetable broth on a strainer. Pour it over the fried eggplants, bring to a boil, boil for a few minutes. Cool the finished eggplant soup and crush with a hand blender until puree. In the cold eggplant soup-puree, add olive oil, add salt and pepper to taste.