Fettuccine with eggplant, pine nuts and basil

Method

• 1
  Heat oil in a frying pan over medium-high heat. Add onion. Cook for 3 minutes or until golden. Add garlic and eggplant. Cook for 5 minutes or until tender.
• 2
  Stir in tomatoes. Simmer for 10 minutes or until sauce thickens.
• 3
  Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Return to saucepan.
• 4
  Add eggplant sauce, nuts and basil. Toss over low heat until well combined. Season with salt and pepper. Serve.