Recipe by chef Michela Mattioli

Wash the yellow and red cherry tomatoes, then dry them carefully with a cloth. Place them whole in a baking dish or ovenproof dish, add the oil, garlic cloves, herbs, salt, pepper, and sprinkle with powdered sugar. Bake in the oven at 160°C for one hour. Next, prepare the eggplant cream and crispy baked eggplant peel. Wash the eggplants and place them in a baking dish, season with oil, salt, and herbs; bake in a convection oven at 180°C for 30 minutes. Once cooked, cut the eggplants, clean the skin thoroughly (spread the skin on a baking tray and dry in the oven at 170°C for 10 minutes, then crumble it coarsely once dry). Blend the eggplant pulp with a drizzle of oil, cream, salt, and pepper. Next, prepare the green bean pesto.
Trim the green beans and, after washing them, blanch them in boiling salted water for 15 minutes. Transfer them to a bowl with water and ice for a few minutes to stop them cooking and keep them a bright green color. Transfer them to a blender and blend them together with the basil, lemon zest, pecorino cheese, extra virgin olive oil, salt, and pepper. Blend well until you have a creamy, velvety sauce. Cook the pasta al dente in boiling salted water and, in the meantime, heat a drizzle of extra virgin olive oil and a small piece of chili pepper in a frying pan. Once the pasta is cooked, transfer it to the pan with the oil and toss with the eggplant cream. Place a little green bean pesto in a deep dish and top with the hot pasta and eggplant cream, add the cherry tomatoes, grated pecorino cheese, and chopped eggplant peel. Add a drizzle of oil to taste.