Corn and chickpea pasta with fresh cherry tomato, eggplant and pesto sauce

Clean and cut the onions into not-too-thin slices, then pour them into a hot pan with 60 g of extra virgin olive oil and the 2 fresh chilies cut into rings.

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

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

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

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