Eggplant Soup with Basil Pesto

Directions

1. 1.  Heat 5 tbs of olive oil in a saucepan and sauté the eggplants with the onions for 10 minutes, seasoning with salt, pepper and paprika. Add the garlic and stir.
2. 2.  Add the wine and cook for 5 minutes, over high heat. Add the broth and simmer 10-15 minutes, adding water if needed.
3. 3.  Puree the soup with a stick blender and allow to simmer for 5 more minutes.
4. 4.  In the meantime, make the pesto by processing the basil, olive oil, parmesan, garlic and pine nuts in a blender until creamy.

5. 5. Serve the soup hot, topped with a generous swirl of pesto.