This recipe is perfect for picnics, packed lunches and summer dinners. Tasty, simple and quick.
Thinly slice the aubergine. Place the slices in a strainer and cover them with salt, leave for 10 minutes. This will help rid the aubergine of any bitterness.
In a bowl, mix the capers, 2 tablespoons of extra-virgin olive oil and some finely grated lemon peel.
Cut the cherry tomatoes into quarters, marinate them in a bowl with salt and 2 tablespoons of extra-virgin olive oil.
Lightly brush the aubergine slices with olive oil and grill them. Then dice them into small chunks.
Toast the pine nuts and the breadcrumbs in a pan, stir frequently to avoid burning.
Cook the pasta in boiling water with a pinch of added salt. Drain and cool with cold water.
Mix the pasta with the aubergine, capers, cherry tomatoes, pine nuts and breadcrumbs. Add some more extra-virgin olive oil if too dry.
Made with Olive Oil
Recipes where Olive Oil is always a good ingredient.