Week 31: Aubergine soup

You start by frying two red onions and two cloves of garlic in some olive oil. Add 2 medium sized aubergines and sautée for a few minutes. Pour in fur cups of chicken broth and two cups of tomato juice. Add Thyme, salt and pepper to taste. Leave this all to simmer for about half an hour and sprinkle some grated (or chopped in my case) mozzarella over your plate before serving. Yumm!