Slice the onion thinly and cut the aubergines into evenly sized julienne strips. Mix the nuts, oil and garlic to a cream in a blender and add salt and pepper. Brown the onion and the aubergine in a pan on a high flame in foaming butter. Pour in the walnut sauce and leave to warm for a few minutes, then add the brandy. Cook the pasta in plenty of boiling, salted water. Drain quickly, retaining a little of the cooking water. Sauté in a pan with the sauce prepared with the cream and add the marinated anchovies, the diced cherry tomatoes and the chilli pepper. Serve hot and sprinkle with fresh, chopped herbs to taste.