Coloured pasta with pine nuts, eggplant, ricotta and tuna bottarga

320 gr. of coloured tagliolini
40 gr. of pine nuts
1 big-sized black eggplant
50 gr. of ricotta
30 gr. of bottarga
50 gr. of tomatoes
Olive oil, salt and pepper (as needed)
1 bunch of parsley
1 small-sized onion

Cut one onion into julienne strips and place it in a pan with oil, parsley and one diced eggplant, lightly brown the mixture and add pine nuts and chopped tomatoes, cook for about 6-7 minutes, add salt and pepper to taste. Cook the tagliolini in an abundant amount of salted water for 5 minutes, drain the water making sure to leave some of it when pouring the pasta in the pan with the mixture and finish cooking. Add some oil and bottarga.