for 2 person

Rigatoni

150 g	pasta (e.g. Rigatoni)
	salted water, boiling
120 g	baby spinach

Aubergine

1 tbsp	olive oil
1	aubergine, diced
¼ tsp	salt
a little	pepper

To assemble

2 tbsp	olive oil
100 g	feta, crumbled
a little	pepper

How it's done

Rigatoni

Cook the pasta in boiling salted water until just al dente, add the baby spinach approx. 1 min. before the cooking time is up. Drain the pasta and spinach, transfer to a bowl.

Aubergine

Heat the oil in a frying pan, stir fry the aubergine for approx. 4 mins., season, add to the pasta, mix.

To assemble

Mix in the oil and feta, season, serve the salad warm.

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