Ingredients (Serves 4):

• 320 g. pasta
• 2 small eggplants
• 1/2 garlic clove
• 2 tbs EVOO
• 100 g. Parmesan cheese
• A few basil leaves
• Hot pepper
• Salt

Preparing:

1. Preheat the oven at 220° C. Wash the eggplants, remove the ends, divide them in half and slice the inside with small cuts. Spread the eggplants on a baking sheet and cook them for about 20 minutes. Let them cool, then extract the pulp with a spoon. Discard the peel.
2. Blend the eggplant pulp in a mixer with half a clove of garlic, 6-7 fresh basil leaves, 2 tablespoons of extra virgin olive oil, salt and chilli pepper, until creamy.
3. Cook the pasta and season them with the pesto. Garnish with a few fresh basil leaves and a sprinkle of Parmesan.