Potato maccheroni with basil pesto and eggplants

<p style="text-align: left"><strong>How to make basil pesto:</strong></p> <p>Combine the basil and all the other ingredients (except the maccheroni and eggplant) in a food processor.<br /> Pulse at lowest speed so that the mixture won’t worm up and brown. Pour some more oil in case that happens.<br /> 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.</p> <p style="text-align: left"><strong>Procedimento per gli gnocchi:</strong></p> <p>Dice the eggplant, place in a colander, season with salt and let stand, about one hour.<br /> Rinse the dices, pat dry with paper towel and fry with a little bit of olive oil. Set aside.<br /> Cook your potato maccheroni in a skillet with 100 ml of water for 2 minutes.<br /> Combine in a skillet with the basil pesto; add the eggplant ices and stir, about 1 minute.<br /> Top with basil leaves and serve.</p> <p>Thanks to <a aria-label="undefined (apri in una nuova scheda)" href="https://www.instagram.com/belledentroefuori/" target="_blank" rel="noreferrer noopener"><strong>Angela</strong></a></p> <p><img class="wp-image-2015 size-full alignleft" src="https://www.mammaemma.it/wp-content/uploads/2019/11/gnocchi-pesto-e-alici-fresche.jpg" alt="" width="800" height="533" /></p>