Corn and Chickpea Pasta with Fresh Cherry Tomato Sauce, Eggplant and Pesto

Clean and slice the onions not too thinly, then pour them into a hot pan with 60 g of extra virgin olive oil and the 2 fresh chili peppers cut into rounds.

Brown and soften the onions, then add the washed cherry tomatoes cut in half or into quarters depending on their size. Flavor with a few leaves of basil and the leaves from 2 sprigs of fresh oregano, adjust with salt and let it cook for 5-6 minutes, the sauce should be soft.

Wash the eggplants, dry and trim them, then cut them into chunks and place them on a baking tray lined with parchment paper, seasoning with the remaining extra virgin olive oil. Place them in the microwave and cook for 10 minutes, turning them 3 times; once ready, add them to the sauce and let them infuse for a few minutes over low heat.

Pour the washed and dried basil leaves, the hazelnuts and peeled garlic cloves into the blender jug. Add the extra virgin olive oil, adjust with salt and then blend until you obtain a smooth and velvety pesto.

Cook the pasta in salted boiling water, then toss it in the sauce with cherry tomatoes and eggplant and finish with the basil and hazelnut pesto.