Veggie Pasta alla Trapanese with Eggplant

Prepare the Trapanese pesto: wash the cherry tomatoes and place them in a food processor. Add torn basil leaves, minced garlic, almonds, olive oil, grated pecorino, and a pinch of salt. Blend until creamy, then set aside.

Wash the eggplant and cut it into medium-sized cubes. Fry the cubes in olive oil until golden, then set a few aside for garnish.

Add the Trapanese pesto to the pan with the eggplant and stir in a little water to make the sauce creamy.

Cook the pasta in salted boiling water.

Drain and toss with the Trapanese pesto.

Top with the reserved eggplant cubes, a sprinkle of grated pecorino, and a few fresh basil leaves. Buon appetito!