Instructions

1. Prepare the pesto with the listed ingredients by following this recipe, adjusting for these points:
   • use 5 grams of oil in the blender instead of 10 grams;
   • begin step 2 of this recipe after cooking the eggplant for about 15 minutes;
   • if the pesto is too thick, add a bit of pasta cooking water.
   
   
2. Bring a pot of water to a boil for the pasta. Salt the water and cook the pasta according to package instructions.
   
3. Once the pasta is cooked, drain it, add the prepared pesto, and mix well.
   
4. Serve with a sprinkle of freshly ground black pepper to taste.