The Open Door Soup

Ingredients

• 2 eggplants
• 2 red bell peppers
• 2 onions
• 3 cloves garlic
• 1 red chili pepper
• 2 celery stalks
• 2 carrots
• 2 tbsp olive oil
• 1 can diced tomatoes (400 g)
• 1.2 liters vegetable broth
• 1 tbsp red wine vinegar
• 1 tsp smoked paprika
• 8 cherry tomatoes
• Salt and pepper

Method

1. Preheat oven to 220°C. Slice eggplants lengthwise into 1 cm thick slices.
2. Brush eggplant slices with 1 tbsp olive oil, sprinkle with salt, and roast on baking paper for 20 minutes until soft and lightly browned.
3. Chop onions and garlic, finely dice bell pepper, carrot, celery, and chili.
4. Heat 1 tbsp olive oil in a soup pot. Sauté onion, garlic, and chili for 2 minutes. Add carrot, bell pepper, and celery and cook for 3 more minutes.
5. Add smoked paprika, briefly fry, then add diced tomatoes and broth. Bring to a boil and simmer for 20 minutes.
6. Season with vinegar, salt, and pepper.
7. Ladle soup into bowls. Place 2 grilled eggplant slices upright in each bowl to form a half-open door. Add a halved cherry tomato as a doorknob on the open side.

Serving notes

• Serve with extra cherry tomatoes beside the door for extra color.
• Sprinkle fresh parsley over the soup for extra freshness.