linguine pasta, 17 oz

aubergines, 2
cherry tomatoes, 20
basil leaves, 6
rocket leaves, a couple of hanful
olive oil
garlic cloves, 2
grated parmigiano cheese
salt

Cut thinly the aubergines into slices (about 4 mm thick) and drizzle some salt over them and let them rest for 10 mins. Drain the excess water with a kitchen towel then put them on a hot griddle pan and roast them on both sides until soft. Wash the tomatoes, cut some into halves and leave some whole. In a pan stir fry 2 cloves of garlic with 2 tbsp of olive oil. After then, add the cherry tomatoes, basil leaves, salt and pepper and toss for a couple of minutes. Then add the aubergines and stir everything together for a few of minutes. Cook the pasta in salty water for 2 mins less than cooking instructions, drain and stir well with the vegetables over a source of heat for the remaining 2 mins of cooking. Add the rocket leaves and stir well. Sprinkle with olive oil and serve with plenty of fresh Parmigiano Reggiano.