Preparation time: a few minutes
Cooking time: 30 minutes
 

1. Wash, peel and dice the eggplants. 
2. Blanch the tomatoes in boiling water for a few minutes; drain and dice.
3. In a Dutch oven, sauté the vegetables in olive oil for 3 minutes. 
4. Cover with water and simmer for 20-25 minutes. 
5. When the vegetables are cooked, purée the soup in a blender and add cream to taste. 
6. Season as desired. Sprinkle with garlic-rubbed croutons.