Peel the aubergines and cut in pieces of medium size. In a pan brown a clove of garlic with three tablespoons of olive oil, then add eggplant, a pinch of salt, a ladle of water and cover. When the eggplants are cooked, blend them with toasted pine nuts and a bit of pecorino cheese. Apart in a large frying pan brown the garlic in oil, and when it gets a light brown colour add the cuttlefish, cherry tomatoes cut in half and let cook at medium flame for 5 minutes, add wine and let evaporate. Boil the orecchiette pasta in salted water, drain al dente, add to the sauce and stir everything together with "pesto" eggplant, cheese and basil. Serve hot. WINE: Ischia white.