Blanch the basil for a few seconds in a pot of boiling salted water. Then, remove it with a slotted spoon and dip immediately into a bowl of ice water so that it has a nice bright green color.

Wash, peel and roughly chop the eggplant. Transfer them into a pot of boiling salted water and cook for ten minutes or until they have softened.

Remove the basil from the ice water, dry it with a sheet of paper towel, and place in a bowl with 3 tbsp olive oil. Purre with an immersion mixer until it you have a smooth sauce.

Remove the eggplant with a slotted spoon, then puree in a blender with a pinch of salt and pepper until you have a thick sauce.

Then cook the pasta in a pot of boiling salted water for the cooking time indicated on the package.

In the meanwhile, transfer the eggplant sauce to a pan, adjust the salt and pepper, add a little  bit of the previously prepared basil sauce. Warm up the sauce over medium heat, while stirring.

Once the pasta is cooked al dente, drain it, and add it immediately into the pan with the sauce. Toss it in the pan, then add half the Parmigiano-Reggiano cheese and remaining oil.

Toss the pasta again, then serve it on plates garnished with a little bit of the remaining cheese and basil sauce. Serve immediately.