Heat extra virgin olive oil in a pan.

Sauté chopped garlic, minced onion, and diced eggplant until softened.

Add grated Pecorino cheese and breadcrumbs to the eggplant mixture.

Mix well and set aside to cool slightly.

Prepare pasta dough by mixing flour, eggs, and salt.

Roll out the pasta dough thinly.

Use a round cutter or timbale ring to create pasta circles.

Place one pasta circle on a clean surface.

Spoon a portion of the eggplant mixture onto the center of the pasta circle.

Carefully place a whole egg yolk on top of the eggplant mixture.

Cover with another pasta circle.

Pinch the edges of the pasta circles together tightly to seal the filling inside, ensuring no air pockets.

Repeat the filling and sealing process with the remaining pasta circles and filling.

Bring a large pot of salted water to a boil.

Gently drop the filled agnolotto into the boiling water.

Cook for approximately 5 minutes, or until the pasta is cooked through and the filling is heated.

While the pasta cooks, prepare the sauce.

Roast yellow and red peppers until the skins are blackened.

Peel the roasted peppers and remove the seeds.

In a separate pot, sauté medium onion and garlic cloves.

Add the roasted peppers, fresh basil leaves, and fresh mature tomatoes.

Simmer the sauce for 20 minutes to allow the flavors to meld.

Press the sauce through a strainer to remove any seeds, stems, or skins.

Season the sauce with salt and pepper to taste.

Drain the cooked agnolotto and gently toss with the prepared sauce.

Serve immediately, garnished with sprinkled Pecorino cheese, parsley and basil.