Warm olive oil in a large soup pot over medium heat. Add onions and celery, sauté until softened.
Mix in garlic, smoked paprika and thyme. Continue to sauté for another minute.
Mix in tomatoes and roasted eggplant, let cook for 3 to 5 minutes.
Add vegetable broth, bring to a boil then lower heat and simmer for 15 to 25 minutes.
Using a hand bender, blend soup into a smooth puree. If you don't have a hand blender, let cool, add to a stand blender and back.
Add coconut milk and collard greens, cover and cook for an additional 5 to 10 minutes until greens are tender.