Spaghetti with eggplant and pesto

Name: spaghetti with eggplant and pesto
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g Spaghetti; 2 eggplant big; 2 onion; 3 el traditional olive oil; 65 g pine nuts; 190 g pesto alla Genovese

Spaghetti with green pesto, eggplant and pine nuts.

Ingredients

Kitchen Stuff

1 stir fry

Directions

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.