Place all ingredients in a mixer, then shake it until you get a cream rather
liquida.Conservate to parte.Tagliate an eggplant into 4 slices of thickness 1.5 / 2 cm.Tagliate the
sliced into small cubes, then fry in vegetable oil until doratura.A part fry shallots
oil extravergine.Aggiungete pine nuts and San Marzano Dop.Cuocete for 10 minutes and season with
sale.Alla eggplant sauce together and turn off the fuoco.Nel meantime boil the paccheri in stripes
salted water, drain and let them jump in San Marzano DOP to which you have added the
Ricotta fresca.Adagiate paccheri into the pot and flavored preparation with drops
pesto.Completate with grated ricotta.