Finely chop the olives. Crumble feta. Mix the olives, about half the feta and pesto. Wash and clean the aubergine and cut into thin slices. Season lightly with salt. Wash and halve the tomatoes.
Roast sesame seeds in a large pan without fat while turning. Remove, heat oil in portions in the hot pan and fry aubergine slices in it in portions for about 1 minute on each side.
Remove from the pan and fry the tomatoes in the hot pan for about 2 minutes.
Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Pour into a sieve, return immediately to the pot, stir in the pesto mixture. Fold in the vegetables and sprinkle with sesame seeds and remaining feta.