Spaghetti with eggplant and pesto

Cook the spaghetti according to the instructions on the package. Clean the aubergines and cut into small pieces. Slice the onion.

Heat the oil in a large frying pan (or wok) and fry the onion and aubergine 6 min., Scoop regularly.

Meanwhile roast the pine nuts over medium heat in a dry frying pan until lightly browned. Let cool on a plate.

Mix the spaghetti with the aubergine onion mixture and the pesto. Warm for another 2 minutes. Sprinkle the pine nuts over it.

Season with pepper and salt. Divide the spaghetti over the plates.