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Ingredients
- 1 small eggplant
- 1kg ripe tomatoes, chopped
- 4 cloves garlic, peeled and chopped
- 1 tbsp sherry vinegar
- 2 tbsp fresh basil leaves, sliced
- Salt and pepper
- 3 red capsicum
- 3 avocados
- 6 asparagus tips, blanched and sliced lengthwise
- 100ml extra virgin olive oil
Method
Slice the eggplant into 1cm-wide rounds, salt them, leave for 15 minutes, then pat dry. Fry the slices till golden and drain on absorbent paper, then quarter. Pass the tomatoes and garlic through a food mill or puree in a food processor, then strain through muslin or a fine sieve. Add sherry vinegar and basil. Season with salt and pepper. Roast or grill the capsicum and then peel and slice into strips. Peel the avocados, cut in half and then slice. Arrange in soup bowls with the eggplant slices, capsicum strips and asparagus. Pour over the tomato puree. Drizzle with the olive oil and finish with freshly ground pepper.
