Pasta with eggplant and basil

For 4 people:
1/2 eggplant
200 g of mushrooms
1 onion
1 clove of garlic
1 handful basil leaves
1 handful pine nuts
1 handful black olives
400 g of pasta
olive oil
4 tablespoons tomato paste
salt and pepper

In a large pot of water for pasta.
In a large skillet toss thinly sliced onion and let it soffrigegre until golden, toss the diced eggplant and cook for 10 minutes over medium heat.
After this time, add the mushrooms, cut in half and let cook over medium/low.
Apart, wash the basil and blend together with garlic, pine nuts and plenty of oil.
When the mushrooms are softened, add the tomato puree (from dilute with water if you need it), mix and let cook 5 more minutes.
Just before turning off the heat, add the olives and Basil Smoothie and add salt and pepper to taste.
Drain the pasta and add it to the sauce, stirring well.
If you want you can add as a garnish, once the dough is on the plate, even pine nuts and fresh basil leaves.