Eggplant Supper Soup

Preheat the oven to 400°F (200°C). Slice the eggplant into 1-inch cubes and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 20 minutes, or until the eggplant is soft and slightly browned. In a large pot, heat some olive oil over medium heat. Add the onion, garlic, and bell pepper. Sauté until the vegetables are soft and the onion is translucent. Stir in the tomato paste, paprika, cumin, salt, and black pepper. Cook for a few minutes until the spices are fragrant. Add the roasted eggplant cubes and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes. Use an immersion blender or transfer the soup to a blender to blend until smooth. Serve the soup hot with a dollop of Greek yogurt on top. Enjoy!