Eggplant and zucchini pesto:

Preparation:
1. Wash and peel the eggplant, cut it into cubes and sauté it in a pan with a drizzle of oil until cooked; Let it cool.
2. In the meantime, wash and peel the zucchini, cut them into cubes; Rinse the cherry tomatoes, toast the dried fruit, wash the basil and grate the cheeses.
3. Collect the now cold eggplant in the glass of a mixer and add the rest of the ingredients, except for the oil and salt.
4. Blend everything in small pulses, pouring in the oil. Add salt to taste and check the consistency, which should be creamy but firm.
5. Transfer the pesto to a glass jar and use it as desired