Vegetarian Tomato and Basil Soup/ Sauce

Ingredients

• 2 cans tomato, can be diced, stewed, sauced, not paste

• ¼ cup basil pesto

• 1 onion, diced

• 2 eggplants, peeled and diced

Directions

1. On a large sauce pot, sauté onions until soft.

2. Add eggplant and continue to cook until tender.

3. Pour tomato product in and heat thoroughly.

4. Add pesto and stir until incorporated.

5. In batches, puree mixture in a blender until desired consistency is achieved.

6. You may need to add liquid for a smoother soup, or leave thick if using as a sauce.