Sauté the chopped onion in a little oil, add the aubergine cut into cubes and continue cooking over a low heat. Add the wine and leave it to evaporate, then add the pulp, basil and pennyroyal. Salt and pepper and cook for 15'. In the meantime, cook the caserecce pasta until it is al dente, drain and place in the sauce, add the cheese and a little oil. If you like, you can use an eye-catching serving suggestion by cutting the aubergines in half and removing the pulp. Place them in the oven to soften them slightly and use the pulp in the recipe.