Smoky Eggplant Pasta w/Pounded Walnut Relish, Mozzarella, and Basil

This recipe purées the eggplant to give it an even texture and maximize the smoke flavor by using the skin. If you don’t want to use the skin, which is unpalatable unless blended into oblivion, I also like to scoop the eggplant flesh from the skin and roughly chop it. When you lift the flesh away, some of the smoke flavor is retained, as is the irreplaceable texture of slow-cooked eggplant.