Penne con Pinoli e Melanzane

• 400 g aubergine, trimmed and cut into small cubes
• salt
• 90 ml extra virgin olive oil

Leave the aubergine cubes in lightly salted water for 1 hour, then drain, squeeze out the water and pat dry on kitchen paper. Fry them in the oil with the garlic until brown. Add the tomato paste, pine nuts, capers, chilli and olives and fry gently for 10 minutes. Add a little water if the mixture is too dry.

Cook the pasta in boiling salted water until al dente, then drain and mix well