Eggplant wash, pierce in several places, put on a baking tray and bake at t=220°C until tender (25~40 minutes). To determine the readiness you need a fork or knife to pierce the eggplant, near the stem. If the fork enters easily, then the eggplant is ready. Eggplant remove from the oven and allow to cool. Fold in the bowl of a blender. From eggplant to peel away the skin.

Coarsely chop tomatoes and add to eggplant.

Press out the garlic or finely chop.

Add the greens.

And nuts. As well as salt, pepper, vinegar and olive oil. Using the blender to whip all the ingredients.

If there is no blender, eggplant, tomatoes, garlic, nuts and parsley mince (1 or 2 times is optional) and then mix with oil, vinegar, salt and pepper. Ready to serve the pasta, spreading on slices of bread or tomatoes. Aubergine pasta can be stored in the refrigerator for about a week. Season with salt to taste and if desired add finely chopped greens. Bon appetit!