for 4 person

Tomatoes

700 g	vine-ripened cherry tomato
1	aubergine, cut into approx. 2 cm cubes
2	red onion, cut into wedges
2	garlic clove, sliced
3 tbsp	olive oil
½ tsp	salt

To roast

80 g	unsalted, shelled pistachios

Dressing

50 g	raspberry
3 tbsp	lemon juice
4 tbsp	olive oil
3 tbsp	marjoram, finely chopped
¼ tsp	salt
a little	pepper

Fregola sarda

200 g	fregola sarda (e.g. Fine Food)
	salted water, boiling
150 g	raspberry
¼ bunch	marjoram, leaves torn off

How it's done

Tomatoes

Spread the tomatoes, aubergine, onions and garlic on a baking tray lined with baking paper, mix with the oil and salt.

To roast

Approx. 40 mins. in the centre of an oven preheated to 200°C. Scatter the pistachios on top and finish off in the oven for approx. 10 mins. Remove from the oven, allow to cool slightly.

Dressing

Crush the raspberries in a bowl with a fork, add the lemon juice, oil and marjoram, mix and season.

Fregola sarda

Cook the pasta in boiling salted water until al dente, drain and add to the dressing. Mix in the vegetables, top with the raspberries and marjoram.

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