Spaghetti With Eggplant And Nut Sauce

Preparation:

Preparation: Peel and cut the eggplant into small cubes. Heat the olive oil in a non-stick pan with the crushed garlic cloves, add the diced aubergine and cook over low heat for 5-10 minutes. Cook the pasta in boiling salted water, drain it al dente and pour it into the pan with the eggplant. Combine the walnut sauce, Parmesan and chopped basil. If necessary, add salt and pepper to taste, mix and serve the hot spaghetti immediately.