Vegetarian Tomato and Basil Soup/ Sauce

1 onion, diced

2 eggplants, peeled and diced

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

¼ cup basil pesto

Directions: on a large sauce pot, sautee onions until soft. Add eggplant and continue to cook until tender. Pour tomato product in and heat thoroughly. Add pesto and stir until incorporated. In batches, puree mixture in a blender until desired consistency is achieved. You may need to add liquid for a smoother soup, or leave thick if using as a sauce.