Aubergine and tomato soup
I remember spending a rather stressful hour trying to instruct you upon this recipe over the phone, whilst cooking it myself. You told me mine was better.

For two.
Ingredients: 
2 medium sized aubergines
An equal amount of tomatos
1 tsp tomato puree
1 courgette
1 pepper (red, yellow or green)
4 cloves of garlic
1/2 an onion (red or yellow)
Olive oil
Salt
Pepper 
1/2 cube of stock (chicken or vegetable)
1/2 tsp paprika
1/2 tsp basil
1/2 tspregano
1 tin of tomatos



1. Thinly slice the onion and crush the garlic. Oil a sauce-pan, add onion and garlic. Afterwalds dice the aubergine and add it to a separate pan with a generous (seemingly excessive) amount of oil.
2. Whilst the onion and garlic cook, thinly slice the courgette and pepper (removing its core). Add when the onion has become soft and the garlic has become goldy-brown. 
3. Fry until the courgette is golden and the pepper is soft. 
4. Slice tomatos into rough chunks (if  plum - in-four, if cherry - in two etc) and add to the sauce-pan. (By this time, the aubergine should have also turned golden and be sweetish to taste, if so add, if not continue frying and add when they have assumed this guise.)
5. When most of the water has left the tomatos, add the tin of tomatoes, puree, stock, basil, oregano, paprika and 1/2 cup of water. 
6. Simmer and stir for 1/2 an hour, adding more water if necessary. 
7. Season to taste.
8. Eat with sourdough and a little greek yogurt.