Tomato soup with shrimps and crust eggplants

For the recipe it are required to you:
- Tomatoes (in own juice) - 800 g.
- Sharp pepper (small dried pods) - 2 piece.
- Shrimps - 12 piece.
- Eggplants - 2 piece.
- A basil (веточки) - 3-4 piece.
- Vegetable oil (for hot fan) - 500 ml
- Olive oil - 50 ml
- Garlic - 2 denticle
- Salt - to taste.

Tomatoes to lay out in a saucepan together with juice and to finish with boiling, to lower fire and to cook, stirring slowly, 30-35 minutes. Eggplants to wash up, dry and cut circles thickness of 3-4 mm. In deep stewing pan to warm up vegetable oil, to fry eggplants from both parties up to golden color and to dry, having laid out on a napkin.

In the same oil very quickly and accurately to fry leafs a basil up to a transparent condition. Shrimps to clear of an armour and an intestinal vein, to cut small cubes and to fry on olive oil with minced garlic.

To shift shrimps in soup, to season with the salt, the crushed sharp pepper and to mix.

To submit soup hot, with the crust eggplants seasoned with salt and a basil.