1/4 cup of almonds
5 cloves of garlic
2 cups of parsley, light packed
1/4 cup of spicy olive oil or 4 little dried peperoncino
Salt to taste
Preheat oven to 400F. Cut the eggplant like it is in the picture (all the way through but without making it more than in one piece), add the garlic without peeling, almonds, parsley inside, add also olive oil inside the eggplant. Bake until completely soft and somewhat collapsed, about 30 -45 minutes. Remove from oven and allow to cool completely. This can be done ahead of time and stored in the refrigerator until ready to use.
Put the almonds, sun-dried tomatoes, and roasted garlic (peeled) into food processor and pulse to chop. Peel the eggplant and add it, and the parsley to the processor and process to a coarse puree. Add salt to taste and pulse to blend.
Add a tablespoon to a serving of warm pasta (if the pesto is too thick to easily coat the pasta, add a little hot water to it), or use as a spread for bread or a dip for crackers or vegetables. Store in a covered container. For best color, either press a sheet of plastic wrap onto the exposed surface or with olive oil.