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.
Stir in tomatoes. Simmer for 10 minutes or until sauce thickens.
Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Return to saucepan.
Add eggplant sauce, nuts and basil. Toss over low heat until well combined. Season with salt and pepper. Serve.
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