Potato maccheroni with basil pesto and eggplants

How to make basil pesto:

Combine the basil and all the other ingredients (except the maccheroni and eggplant) in a food processor.
Pulse at lowest speed so that the mixture won’t worm up and brown. Pour some more oil in case that happens.
You can refrigerate pesto up to 3 days, covering its surface with a thin layer of olive oil. Alternatively, you can freeze it in small portions.

Procedimento per gli gnocchi:

Dice the eggplant, place in a colander, season with salt and let stand, about one hour.
Rinse the dices, pat dry with paper towel and fry with a little bit of olive oil. Set aside.
Cook your potato maccheroni in a skillet with 100 ml of water for 2 minutes.
Combine in a skillet with the basil pesto; add the eggplant ices and stir, about 1 minute.
Top with basil leaves and serve.

Thanks to Angela