In a saucepan combine 4 cups water; 2 large tomatoes, peeled, seeded, and chopped; 2 med potatoes, peeled and cut into thick slices; 1 large onion, sliced; 3 garlic cloves, minced; 2 tbsp olive oil; 10 peppercorns; and salt to taste. Bring to boil, then let simmer for 1 hour, or until tomatoes and potatoes have disintegrated. Strain mixture through a sieve, pressing the vegetables through with the back of a large spoon.
Peel 1 eggplant, cut into ½ in slices. Heat some olive oil in a skillet, and cook eggplant over moderate heat, adding oil as needed, until slices are golden brown. Drain them on paper towels, and add them to the strained soup. Heat all, and serve very hot.
All recipes from From the Basque Kitchen, published by Zazpiak-Bat Basque Club, copyright 1973. Photos by Randy and Tiffany Moore