Capers and Aubergine Pasta Salad

This recipe is perfect for picnics, packed lunches and summer dinners. Tasty, simple and quick.

Serves 6

Ingredients:

• 2 tsp capers - rinsed
• extra-virgin olive oil
• 1 lemon (preferably bio)
• 250 gr cherry tomatoes
• salt
• 1 aubergine (approx. 400 gr)
• 20 gr pine nuts
• 4 tsp breadcrumbs

Directions:

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.
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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.