Ingredients:

• 4 sun-dried tomatoes
• 3 eggplants
• 40 g of almonds
• 40 g of grated cheese
• 20 g of pine nuts
• 1 bunch of basil
• 3 ripe tomatoes
• 50 g of ricotta
• Extra virgin olive oil
• Salt and pepper

Preparation:

1. Cut the eggplant into 2 cm cubes and fry them in hot oil. Once golden, drain them on paper towels.
2. In a blender, combine the basil, chopped tomatoes, chopped sun-dried tomatoes, peeled almonds, pine nuts, grated cheese, ricotta, and a drizzle of oil.
3. Blend thoroughly until you obtain a smooth and creamy mixture. Meanwhile, cook the pasta and drain it al dente. In a skillet, combine the eggplant and toss with the pasta.