Cook the pasta in plenty of salted water. Drain and rinse under cold water to cool and stop the cooking process.

Slice the eggplant. Brush the slices with extra virgin olive oil, sprinkle with salt and oregano, and grill for a few minutes on each side. Set aside; once cooled, cut into thin strips.

Slice the olives into rounds. Toast the almonds in a nonstick skillet for a few minutes. Then blend the almonds with the basil, 1 tablespoon of olive oil, and the garlic until you have a coarse pesto.

Toss the pasta with the almond pesto, sliced olives, and eggplant strips. Before serving, sprinkle each plate with some chopped almonds.