Vegetable Ingredients 

• 2 aubergines (550gm), trimmed and cut into 3cm cubes

• 600gm datterini or cherry tomatoes, or regular, diced tomaroes

• 2 large red chilis or 1 jalapeno, roughly chopped

• 1/3c extra virgin olive oil

• salt and black pepper

Broth Ingredients

• 3 garlic cloves, peeled and finely chopped

• 5 anchovy fillets, finely chopped

• 1/4c extra virgin olive oil

• 3 tbsp tomato paste

• 1 litre chicken stock

• 1 tbsp lemon juice

• 1/2 tsp salt

To Serve

• 100g good quality bread croutons, homemade, 3cm cubes

• Rarmagiano Reggiano, grated

• 1 tbsp fresh oregano, finely chopped (optional)

• 1 tbsp fresh parsley, finely chopped

Instructions 

1. Preheat oven to 230C(210C convection)/450F.  

2. Using a vegetable peeler, peel off strips of aubergine skin from end to end then cut into 3cm cubes.

3. Put the tomatoes, aubergines, peppers, olive oil, salt and ground pepper into large bowl. Toss. Pour into a large, pachment paper-lined roasting pan. roast in over for 45 minutes, stirring once after 25 minutes. Aubergine should be roasted to a golden brown. remove from oven and set aside to cool slightly.

4. While aubergines are roasting, prepare broth. Put anchovies, garlic and oil into a medium saucepan and cook very gently, stirring constantly, over the lowest heat for 12 minutes until garlic softens and anchovies melt.

5. Add the tomato paste to the broth and fry for 4 minutes. Add stock, lemon juice and salt and leave to simmer over medium-low heat for 15 minutes.

6. To serve, divide the aubergine mix between 4 shallow soup bowls. Top with the hot broth, croutons, parmagiano and parsley. Finish with a good grind of pepper and a drizzle of fresh extra virgin olive oil.