Tomatoes and paprika have a great balance of flavors! Paprika has a sweet and savory taste, and tomatoes add freshness and umami. You can enjoy a soft and rich taste by combining onions and olive oil. Tomato's lycopene has an anti-cancer effect, and paprika has an anti-inflammatory effect. Anhydrous soup made with paprika and tomatoes is delicious on its own, but you can enjoy a rich meal with bread. This recipe adds roasted eggplants and steamed chickpeas, making it nutritionally good. It is delicious to eat warm and to enjoy it cold as a refreshing summer dish.

[Ingredients]
2 red paprika, 3 tomato, an onion , olive oil, salt, pepper

1. Slice onions and place them in a pan or pot to trim other ingredients.
2. Slice paprika into 8mm thick slices. Cut tomatoes into appropriate sizes.
3. Add olive oil and salt to the shredded onion and stir-fry slowly so that it does not burn. When the scent comes to the transparent color, add paprika. Add olive oil and a little salt and stir-fry for 1 minute while mixing.
4. Add all the tomatoes, sprinkle with olive oil and a pinch of salt and stir-fry while mixing.
5. Cook for 8 minutes with the lid closed and reduced to medium-low heat. Open the lid and crush the cooked tomatoes while pressing with a spatula.
6. Close the lid again and simmer for 25 to 30 minutes to complete.
*If you make it sufficiently, seal it, and refrigerate it, you can eat it fresh for up to 6 months to 1 year.

[Stir-fried eggplant]
3 eggplant
1. Cut the eggplant into 3 to 4 pieces longitudinally and then into small pieces.
2. Add enough salt (half a tablespoon) and leave for at least 20 minutes to squeeze out the water.
3. Put 3 tablespoons of olive oil in a pan and heat it slightly, then add a salty eggplant to cook it at low temperature to the desired texture.
4. Turn off the heat and grind pepper, then add smoked paprika powder and mix well.
5. Place in a container and refrigerate.

[Steamed chickpeas]
1. Put the chickpeas soaked overnight in a steamer and steam for more than 30 minutes (adjust the texture)
2. In a stainless steel container, mix well with salt, pepper, some smoked paprika powder, and 1 tablespoon olive oil.
3. Refrigerate.

[Tips for eating]
Place stored tomatoes and paprika soup in a bowl, and place stir-fried eggplants or steamed chickpeas on top beautifully.
It is good to eat warm, and eat coolly in summer.