Pesto Calabrese

1: Place eggplant in a colander and toss with 2 teaspoons of salt. Let it sit in the colander for 20 minutes, then drain on a towel.

2: Heat olive oil over medium heat, add the pepper and onion, and cook until lightly caramelized (about 10 minutes).

3: Add eggplant and cook until they begin to soften, stirring occasionally.

4: Add tomatoes and cook until they begin to soften and burst.

5: Transfer to a food processor and add toasted almonds and ricotta and Romano cheese. Process until smooth.

6: Drop pasta and cook 1 minute under the recommended cooking time.

7: Add sauce back to the pan along with 1 cup of pasta water and 1/3 cup of basil leaves.

8: Add pasta to the sauce and cook on medium/low heat until the sauce begins to stick to the pasta. Turn off and let sit for 5 minutes before serving.

9: Garnish with toasted almonds, Romano cheese, and basil.