Prepare all the necessary products.

In a pan put diced potatoes, pour water and put on fire. Cook potatoes until tender.

In a heated pan pour 1 tbsp oil. Put the finely chopped onion, chopped garlic and celery, sliced crosswise into thin strips. Stir fry 2-3 minutes until Golden brown. Then shift sauteed vegetables in a pot of soup.

Eggplant cut lengthwise and then crosswise slices, 5-6 mm in width.

Fry the slices of eggplant on the grill until Golden stripes (on my grill it about 2-3 minutes).

In the pan where you fried the onion and celery, pour 0.5 St. l. vegetable oil. Put ham, cut into thin strips. Pour in the soy sauce, add herbs of Provence, mix and fry for 3-5 minutes.

At this point, the potatoes should already be cooked. Try and if it is ready, take a potato masher (not plastic/plastic sowwy!!) and right in the saucepan, mash the potatoes. Not necessarily the entire enough to walk a few times. So the soup was more viscous. Then add in soup, fried ham and eggplant grilled. Bring soup to a boil, taste for salt. I added another 1/2 tsp of salt. Keep the soup after boiling on the heat just for 1-2 minutes and turn off.

Pour soup on plates and served to the table. Bon appetit!