This recipe has 9 ingredients. It takes 45 minutes to prep and cook and makes 1 1/2 cups of pesto. I had no problems finding any of the ingredients and made no ingredient modifications. My onions took slightly longer than the 10 minutes suggested by the recipe. I really don't watch the clock when caramelizing onions, I just watch until they are adequately browned. After all the ingredients were combined I cooked them an additional couple of minutes to ensure all the flavor was released. Most important of all make sure to salt. This pesto requires a decent amount of salt in the finished dish, so don't be afraid of the salt shaker. I followed the remainder of the recipe as written.
I like the idea of this dish. Eggplant is delicious in pasta dishes, but this pesto needs a few changes. I found the pesto to be to sweet with not enough flavor to compensate for the sweetness. I would suggest adding crushed red pepper flakes. This would give the pesto a much needed kick and the amount can be adjusted to suit your tastes. Alternatively chili oil might also work if you have it. With the addition of a little heat I think this pesto would be a great way to use eggplant.
For the recipe go to Pesto Calabrese.