• Bring to boil a pot of water for you pasta and while the water is coming up to a boil.

First make the pesto without garlic:

• Wash your basil well in cold water, then dry.
• In your food processor add half of the basil leaves, pignoli seeds and olive oil, Pulse for a few seconds.
• Then add the rest of the basil leaves and both cheeses.
• Pulse for 10-15 seconds, and keep pulsing until everything is emulsified, adding some olive oil if needed.
• Taste the pesto and add salt to taste, set aside.

Second Make the eggplant and tomatoes:

• Wash and dry the eggplant, then cut first into slices and then into cubes, and set aside.
• Wash your cherry tomatoes and dry them as well, then halve them and set aside.
• In a skillet over medium-high heat, drizzle some olive oil.
• Add the eggplant cubes and and brown them for 5 minutes.
• Then add the cherry tomatoes, a pinch of gops and mix well.
• Add some water to your eggplant and tomato mixture if it is too dry, once they vegetables are finished cooking turn the heat down to simmer.
• Once the water for the pasta is ready, add your trofie and cook to manufactures directions. If using fresh cook for about 4 minutes.
• Drain the pasta directly into the eggplant and tomato mixture.
• Now add the pesto on top of the pasta and sauté the pasta to mix.