| Prep Time | 10 pieces |
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 1 piece Eggplant (medium, 200 g)
- 300 gram Beans pod (fresh, but can be frozen)
- 1 piece Sweet red pepper (large)
- 1 piece Onion
- 100 gram Leek
- 60 gram Carrot
- 200 gram Corn (canned)
- 3 cloves garlic
- Thyme (or a pinch of dry) (1 twig)
- 60 gram Vegetable oil
Ingredients
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Instructions
- If beans is fresh should be boiled, drain in a colander and then cut into pieces. Chop the onion, leek cut into slices. Bulgarian pepper (I had half yellow and red) cut into strips carrots - sliced. Cut eggplant lengthwise into 4 pieces and then cut across into slices.
- Half the oil to heat in a deep saucepan and fry onions until Golden, add carrots and sauté 3 minutes.
- Then add the remaining oil, add eggplant.
- And bell peppers and continue frying for 4-5 minutes.
- Add the cooked or thawed green beans and saute 5 minutes.
- Spread vegetable mixture in a saucepan, add corn and leeks.
- Pour 2 liters of boiling water or vegetable broth, bring to a boil.
- Salt and pepper to taste, add thyme and cook over low heat until tender, about 10 minutes. For 2-3 minutes until cooked put a few leaves Bay leaf.
- Ready soup remove from heat, add chopped garlic, cover and let stand 15 minutes.
