To make the sauce also called 'pesto alla trapanese': Put the tomatoes, garlic and basil
in a large mortar. Add the extra-virgin olive oil, salt and use a pestle to crush the ingredients into a paste. If the pesto
looks too dry, add more olive oil. Crush
the ingredients until the pesto sauce is even in consistency. Alternatively, place the above ingredients in a food processor
Heat up extra-virgin olive oil
in a saucepan
the eggplant until golden. Place the fried eggplant on an absorbent paper towel to drain
the excess oil. Season the eggplant, while hot, with salt. Follow the same procedure to fry up the potatoes.
Place the spaghetti in a pot of boiling salted water. Stir initially to prevent the strands from sticking.
Drain the spaghetti
when it is 'al dente
'. Place the spaghetti in a large mixing bowl, add the pesto sauce, half the quantity of the fried eggplant, potatoes, Pecorino cheese, and mix thoroughly. Transfer to a large serving bowl and top with the remaining eggplant, potatoes
and Pecorino cheese. Serve immediately.