Wholegrain spaghetti with eggplant

Heat the olive oil in a frying pan and gently fry the onion and garlic.

Cut the aubergines into cubes and scoop the cubes through them and fry them for four minutes until they start to color.

Cut the tomatoes into pieces and halve the olives.

Add the tomato pieces, olives, capers and a tablespoon of oregano and simmer for a quarter of an hour or so until it becomes a nice sauce.

In the meantime, whisk the whole-wheat spaghetti in a pan with plenty of water and salt in twelve minutes.

After ten minutes simmering the sauce, add a ladle of the pasta cooking liquid to the sauce and stir well.

Drain the pasta and spread over the pasta plates.

Spoon the aubergine sauce on it.

Spoon a large spoonful of Greek yogurt in the middle and garnish with Parmesan cheese and oregano leaves.