Pipe pasta with eggplants and pomodorina

Serve 6 

In boiling salted water, cook the pipe pasta until al dente. Meanwhile, in a saucepan, heat the Eggplant sauce together with the Pomodorina; add a little of the pasta cooking water and allow to reduce. Drain the pipe pasta and toss them in the prepared sauce. At this point, add the Genovese Pesto and the mozzarella, cut into small cubes. Complete with a julienne of fresh basil and serve immediately.