- Peel the eggplants and dice into cubes, steam for 20 minutes and set aside to drain for 10-15 minutes until all water has been drained.
- Heat the olive oil in a large fry pan and add the eggplant. Fry for the 10 minutes and add the garlic, prosciutto and the finely chopped chili. Using the back of a spoon, slightly squash the eggplant as you are stirring together.
- Cook the pesto for a further 10 minutes, season with salt and pepper and remove half the mix to blend it in a food processor. Return the mix to the pan and add in the cream, adjust the seasoning and stir the parsley.
- Cook your pasta as directed on the packet. When al dente, drain it reserving some of the pasta water. Toss the pasta with the pesto adding some of the pasta water to stir trhough the pesto if it is too thick.