Thick Tomato Soup with Grilled Eggplant

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Ingredients (for one serving): 

• 5 medium sized tomatoes
• 5 cloves of garlic
• 1 tbsp olive oil
• salt and pepper to taste
• fresh sage
• 1 medium sized eggplant

Tomato soup from scratch. No sugar added. Just pure delishiousness. Add a pinch of Pixidust, and you've got yourself a perfect, healthy, filling meal!  

1. Make crosses on the tomatoes, pour boiling water over them and set aside. 
2. Thoroughly clean the eggplant. Slice it up, salt, and set aside (we're doing this to draw out the moisture). 
3. Clean the garlic. Remember to take out the middle  (see at the bottom of this post)! 
4. Your tomatoes should be ready to get rid of their skins. Peel, and throw them in a food processor. 
5. Add the garlic, and pulse until smooth. 
6. Pour in a saucepan and add the olive oil. Bring to a simmer, and cook until it thickens to your liking (it will also turn more read as you cook it). 
7. Pat dry the eggplant slices, brush with olive oil, and grill in the oven until golden. 
8. Taste the soup, and add the fresh sage. Salt and pepper to taste. 
9. Eat while still warm! Yummm! 
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Garlic, a natural antibiotic, is very important for a healthy immune system. Tomatoes are a good source of iron, calcium, potassium, vitamin A, vitamin C, and antioxidants. Eggplants are also good for you: good source of Vitamins B1, B3, B5, B6, and minerals like manganese, copper, iron and potassium.