Heat pan over medium heat, then add a good drizzle of olive oil. Spread the eggplant and onions in the skillet and let cook for several minutes stirring occasionally. Add in the zucchini and hot peppers. Stir to distribute, then salt to taste. Sauté for a few minutes, then add the lemon half, cut side down, to the center of the pan.

Allow this mixture to cook until all of the veggies are tender. Remove the charred lemon and squeeze the juice into the skillet. Meanwhile, boil the pasta until al dente. When the pasta is tender, scoop it out of the boiling water with a slotted spoon directly into the skillet. Stir well to combine, then add the basil pesto. Add a bit of pasta water to thin the sauce if necessary. Serve with grated cheese.

Drop garlic through the feed tube of a food processor WHILE THE MACHINE IS RUNNING. Add in the basil, goat cheese and a few tablespoons of oil. Process until smooth, scraping down the sides of the bowl.