Step 1

Fill a pan halfway with water and bring it to boil at a medium heat covering it with a lid to accelerate the process.

Step 2

While you wait for the pasta to cook, prepare the sauce.

Step 3

Cut the aubergine in small cubes and pan fry them with chopped garlic, chopped tomatoes, extra virgin olive oil & salt. Cover with a lid and let it cook for about 5 minutes.

Step 4

Then add the sun dried tomatoes and capers. Cover with the lid again for another 5 minutes until both aubergines & tomatoes are soft.

Step 5

Once the pasta is cooked, transfer it in the pan with the sauce adding 1/2 glass of cooking water. Mix well at very low heat.

Step 6

Then transfer on the plates and add some rocket salad leaves on top, some more extra virgin olive oil if needed, black pepper & if you like a sprinkle of Parmesan cheese too!

Step 7

Enjoy!