Orecchiette with sepia and eggplant pesto

Ingredients

• 500 g of fresh Orecchiette Leonessa
• 1 cuttlefish of about 500gr cleaned and cut into listarelle
• 2 medium-sized eggplants
• 2 cherry tomatoes
• 6 tablespoons of extra virgin olive oil
• 20gr of pine nuts
• 2 cloves garlic
• ½ cup of white wine
• parmesan cheese
• Pecorino Romano cheese
• basil