Zucchini and Basil Soup with Eggplant

Rinse zucchini. Grate 1/2  of zucchini with a peeler to make long, thin strips and set aside for garnishing. Cut remaining zucchini into large cubes. Rinse basil and puree, dripping wet, with an immersion blender. Peel and chop shallots and garlic.  

Heat 2 tablespoons of olive oil in a saucepan and saute zucchini cubes, garlic and shallots for a few minutes, stirring.  Add vegetable broth, season with salt and pepper and bring to a boil. Simmer for about 20 minutes on medium heat, puree soup in a blender finely. 

Drain and rinse chickpeas in a colander. Rinse and dice eggplant. Heat remaining olive oil in a nonstick pan and saute eggplant cubes until lightly browned all over. Season with salt and pepper, drain on paper towels.