Fettuccine with Eggplant, Pine nuts and Basil

• 1 tbs olive oil
• 1 onion, diced
• 2 cloves garlic, crushed
• 1 Graffiti eggplant, cut into cubes
• 2 cans chopped tomatoes
• 1 packet Fettuccine pasta
• 1 tbs Pine Nuts, toasted
• ½ cup fresh basil leaves
• Parmesan cheese to serve

1. To toast pine nuts, preheat oven to 200°. Spread Pine Nuts over baking tray and roast for 5-7 minutes until golden.
2. Meanwhile heat oil in fry pan over medium high heat and sauté onion until soft. Add garlic and eggplant and cook for 5 minutes or until tender.
3. Stir in tomatoes, and simmer for 10 minutes or until the sauce thickens.
4. While sauce is cooking, cook pasta according to packet instructions. Drain and return to saucepan.
5. To the pasta add the eggplant sauce, pine nuts and basil. Toss gently over a low heat until well combined.
6. Season with salt and pepper and top with fresh grated Parmesan cheese. Serve immediately.