for 4 people

Charcoal/gas/electric grill

2	aubergines, cut into approx. 1 cm slices
3 tbsp	olive oil
2	tomatoes, cut in half
250 g	cherry tomatoes
½	onion, cut in half

Pasta

300 g	penne rigate
	salted water, boiling

Dressing

2 tbsp	white balsamic vinegar
1 tbsp	olive oil
1 tsp	salt
a little	pepper

Salad

50 g	Parmesan, shaved into thin strips using a peeler

How it's done

Charcoal/gas/electric grill

Brush both sides of the aubergine slices with oil. Place the tomatoes and onion in a grill tray. With the lid down, grill the slices of aubergine over/on a medium heat (approx. 200 °C) for approx. 3 mins. on each side. Keeping the lid down, grill the tray of tomatoes and the onion alongside for approx. 10 mins. Cut the aubergine slices into pieces approx. 3 cm wide.

Pasta

Cook the pasta in boiling salted water until just al dente, reserve approx. 100 ml of the cooking water. Drain the pasta, transfer to a bowl.

Dressing

Puree the cooking water, tomato halves, onion, balsamic and oil, season.

Salad

Add the dressing, aubergines and cherry tomatoes to the bowl of pasta, mix. Serve the salad on a platter, top with the parmesan.

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