Crush nuts with 2 gloves of garlic, so that you still have chunks and add Ras El Hanout. Fill in oil to get a nice mushy texture (not liquidy)
(set water for pasta to boil)

Fry and stir the nut-mix in a hot pan for 1-2 minutes, lower the temperature to a medium-low level and keep stirring for another 3-4 minutes.

Add tomatos, last gloves of garlic and let fry for 10 minutes.
(Cook the pasta)
Add the Eggplant and keep cooking for another 10-15 minutes.

Serve with some freh Koriander