A real autumn soup with eggplant

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Take chicken, fresh eggplant and lots of vegetables, add spices and get a real autumn soup for a family lunch or dinner in the cool fall! Tasty, rich, aromatic.

Ingredients (for a 3-liter pot)

• Chicken parts for broth – 2 legs, 2 wings, 2 thighs, backbone from a whole chicken ;
• Fresh eggplants – 2 medium fruits (about 400 grams);
• Fresh tomatoes – 2-3 medium fruits;
• Fresh sweet pepper – 1 medium fruit;
• Potatoes – 2-3 pcs.;
• Carrots – 1 pc.;
• Onions – 1 pc.;
• Garlic – 2-3 cloves;
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• Vegetable oil – for frying;
• Water – 2 liters;
• Salt to taste;
• Sugar – 1 teaspoon;
• Ground black pepper – to taste;
• Nutmeg – 1 pinch;
• Greens – to taste.

Preparation:

1․ Wash eggplants, tomatoes, peppers, carrots and potatoes. Peel the onion, garlic, carrot and potato. Remove the stem and seeds from the pepper.

2. Cut the onion into cubes, the carrot into strips. Crush the garlic with a knife or press.

3. Cut eggplants, peppers, tomatoes, potatoes into medium cubes.

4․ Pour water into the pan, put the pieces of chicken and bring to a boil, skimming off the foam. As soon as the water boils, reduce the heat and cook on full heat for about an hour (until the meat is ready). Throw in the potatoes.

5. Heat the oil in a pan and fry the carrots first, then add the onions, then the peppers, eggplants and tomatoes. Fry everything until the eggplants are ready.

6. Add sugar, pepper, nutmeg, salt to the vegetables and mix.

7․ Add the vegetables to the pot. Mix everything well.

8. Bring the soup to a boil and cook over low heat for 10-15 minutes.

9. Before serving the soup, add your favorite greens.

Delicious!