Spaghetti with Creamy Eggplant

Method

1. Coarsely chop the onion, crush the garlic clove (keep it whole in its skin), and prepare chili pepper to taste.
2. Pour olive oil into the pan, just enough to coat the bottom. Add the chopped onion, garlic, and chili pepper. Sauté over very low heat for 4–5 minutes until the onion is soft.
3. Meanwhile, peel the eggplant completely using a vegetable peeler. Cut it lengthwise into slices, then into strips about 1 cm wide, and finally into dice.
4. Add the diced eggplant to the pan. Increase the heat slightly, season with salt and pepper, and add a little more olive oil if needed. Sauté for 3–4 minutes, then cover and let the eggplant steam until it starts to stick to the pan bottom.
5. Add the cherry tomatoes (Pachino or datterini). Do not add more salt. Cover and cook on low heat for 10 minutes.
6. After 10 minutes, remove the garlic clove. Check the cooking: the tomatoes should be dehydrated and the eggplant should be sticking again. Add 2–4 ladles of hot water (not pasta water) to rehydrate the vegetables. Cover and cook a few more minutes until the eggplant is almost melting.
7. Add plenty of fresh basil leaves. Transfer about three-quarters of the mixture to a blender; leave the remaining quarter in the pan over low heat. Blend until smooth, adding a little olive oil or water if needed to reach the right consistency. Taste and adjust seasoning.
8. Pour the blended cream back into the pan with the reserved chunky mixture. Stir and cook on very low heat for 2–3 minutes. If the cream is too thick, add a little hot water (not pasta water).
9. Meanwhile, bring a large pot of water to a boil, salt it, and cook the spaghetti until al dente.
10. Once the pasta is ready, transfer it to a large bowl (do not add pasta water). Add the warm eggplant cream a little at a time, along with extra virgin olive oil and grated Parmesan cheese. Mix well off the heat. Add crushed walnuts (keep some for garnish) and a generous amount of fresh basil.
11. Finish with a drizzle of olive oil, more walnuts, and basil leaves. Serve immediately.