All the vegetables wash and peel (the eggplant to remove the peel). Onion and bell pepper finely chop, garlic chop, cut the potatoes into quite large, and the eggplant into cubes about 2 cm on a tomato to make tomato juice with pulp (I broke the blender with a bit of ginger ). In a thick-walled pan heat the oil, add the onion, bell pepper and garlic. Fry until transparent onion.

To the onion and pepper add the beef and a little broth. Season with salt and pepper. Put out a couple of minutes under a lid.

Then pour the tomato juice and puree, bring to boil,

Add potatoes and eggplant and pour broth or water so the liquid only just covers the vegetables.

Boil until cooked potatoes, on the verge of digestion. If necessary, add a little broth, adjusting the desired thickness of soup. The soup needs stirring occasionally to not burn. 10 minutes before readiness add finely chopped greens and spices (for 1H. L. black pepper and rosemary powder, salt to taste). The chili I put on the surface, and then removed after a couple of minutes, as he already gave all his spice soup.